Banana Walnut Chocolate Chip Muffins

I had a couple very ripe bananas in my fruit basket so I figured it was time to bake something guilt-free. Here is a recipe for gluten-free Banana Walnut Chocolate Chip Muffins. If you’ve never baked with arrowroot powder before, then you will thank me! I love arrowroot powder. It makes cakes so moist that you forget you’re eating gluten-free.


  • 1/4 cup coconut flour
  • 2 T arrowroot powder
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 3 large eggs
  • 1/4 cup of coconut oil (melted)
  • 2-3 mashed very ripe bananas
  • 1/4 cup of agave nectar
  • 1/4 – 1/2 cup of walnuts or pecans (toasted and chopped)
  • 1/4 cup of dark chocolate chips (or chopped up bar)
  1. Preheat oven to 350˚F. Line 11-12 muffin cups with paper liners.
  2. In a large bowl, combine the dry ingredients (except for the nuts and chocolate).
  3. In a blender, combine eggs, oil, bananas and nectar until smooth. Then pour into the bowl of dry ingredients. Mix until well combined.
  4. Add nuts and chocolate.
  5. Fill muffin cups and bake for 20-25 minutes.
  6. Cool for 1 hour then enjoy.

Perfect for breakfast, brunch, as a snack or dessert!


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