Banana Chocolate Chip Muffins

Prep: 10 Minutes
Bake: 20 Minutes
Total Time: 30 Minutes
Yield: 16 Large Muffins


  • 4 tbsp. ground flax seed
  • 3⁄4 cup warm water
  • 1⁄4 cup coconut oil, melted
  • 1 cup mashed banana, approx. 2 bananas
  • 1⁄2 cup coconut flour
  • 3⁄4 tsp baking powder
  • 1⁄4 tsp fine sea salt
  • 3⁄4 cup PASCHA Chocolate Chips (we like to use 55% cacao)


  • Preheat the oven the 400 degrees and line a muffin pan with 6 liners.
  • In a small mixing bowl, add the ground flax seed and warm water. Gently stir to combine 

    and set aside for 4 minutes to thicken.
  • In a medium mixing bowl, add the melted coconut oil and mashed banana. Stir together 

    until combined.
  • Add in the ground flax seed mixture and stir to combine.
  • Sift in the coconut flour, baking powder, and salt and mix until just combined and a thick 

    batter forms.
  • With a spatula gently stir in the chocolate chips.
  • Divide the muffin batter between the 6 prepared muffin liners and bake for approximately 

    20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to fully cool in the muffin tray. Enjoy!
  • Store leftover muffins in an airtight container at room temperature for up to 7 days.

Note: Overripe bananas are best for this recipe.

Recipe, photos and reel credit @cakedbykatie
Music credit - Breeze by MBB

Leave a comment

Please note, comments must be approved before they are published