Enjoy a banana split without the ice cream as a dessert or a snack with these Paleo Banana Split Muffins. Gluten-free, dairy-free and grain-free.
Allow me to introduce you to my newest obsession.
And no, the obsession is not referring to the fact that these are muffins or that they contain strawberries – I’m actually talking about the entire shebang! The entire Banana Split goodness, if you will. 😉
If you guys recall, I actually have a thing for banana splits. I made a Breakfast Banana Split not too long ago, which I adore more than I should admit, and make it a few times a month as a breakfast “treat” for myself. I mean really – what’s better than a banana split for breakfast?!
And before you say anything, yes I do realize that this is the second recipe in as many weeks that I’ve posted using strawberries. I just can’t help it guys – I’m totally hooked on them! That being said I’m doing my best to branch out and don’t have any more strawberry recipes lined up at the moment. So you get a bit of a break…for now.
I’ve noticed lately that my recipes tend to be focused on popular pairings or trios. Just check the evidence:
- Lemon & Blueberry Cornmeal Cake
- Strawberry & Lemon No-Bake Cheesecake
- PB Banana & Chocolate Chip Muffins
And now we have banana, strawberries and chocolate chips – aka the Banana Split trio!
And while those Peanut Butter Banana Chocolate Chip Muffins are a hard act to follow, I’ve gotta admit that these banana split muffins do a fine good job of it. I went paleo with these muffins however, something that I haven’t done in a while. Though baking with oat flour is my favorite I like to switch things up every now and again with coconut flour. I must confess though – the only real reason why I don’t bake with coconut flour more is because of how gosh darn tempermental it is! Just when I think I’ve got it all figured out the recipe goes south on me.
But not this time, friends. Not this time.
And while I don’t really like coconut flour as a main flour for cookies or breads, there is something so perfect about it as a muffin base. I’m all about fluffy muffins and when done right, there is nothing fluffier than a muffin made with coconut flour!
Unless of course you use too little liquid, then you get a crumbly mess. Or you use too much liquid, then you get a dense hockey puck.
I’m telling you, it’s a really good thing that coconut flour makes up for its temperamental needs by delivering a delicious final product every now and again. If it wasn’t for these Banana Split Muffins, I don’t know when I would use my coconut flour again!
Then again it isn’t really the flours fault for a failed recipe. Technically it’s mine, but who the heck wants to ever blame themselves for an error?!
Whoevers to blame for the fluff factor of these banana split muffins gets major props.
[That would be me. Give me all the props!]
But in all seriousness, I adore these muffins. They are just sweet enough to kick that sugar craving but wholesome enough to make a healthy snack on the go.
Oh and a bonus? There’s zero added sugars in these muffins!
There’s enough bananas in the recipe to add natural sweetness and the chocolate chips help to add just the right amount of chocolatey goodness. Basically, these banana splits muffins are muffin perfection. Don’t believe me? Guess you’ll just have to make them yourselves 😉
- ½ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 eggs, whisked
- 2 ripe bananas, mashed
- ¼ cup coconut oil, softened
- 1 teaspoon vanilla extract
- 5 large strawberries, diced fine
- ¼ cup dairy-free chocolate chips
- Preheat the oven to 350 degrees. Line a muffin tray with liners.
- In a large bowl, beat together the bananas, eggs, coconut oil and vanilla extract.
- In another bowl, whisk together the coconut flour, baking powder, baking soda and sea salt.
- Slowly add the wet ingredients into the dry, mixing until everything is incorporated. Gently stir in the strawberries and chocolate chips.
- Divide the batter evenly amongst 10 muffin cups. Top with additional chocolate chips, if desired.
- Bake for 20 minutes or until toothpick inserted comes out clean.
What is your favorite flour to bake with?