Health kicks are hard when you’re in the baking profession, but they also pose a good challenge to come up with recipes that can satisfy a sweet tooth without ruining a meal plan. I found a recipe on their website after picking up a bag of Lily’s Dark Chocolate Chips. And me being me, I tweaked it a bit, but not much. The resulting muffins are moist and just sweet enough, without using refined sugar. A great little breakfast bite that is dairy-free, gluten-free and with no refined sugar!

Makes 9 to 10 muffins


  • 2 medium, very ripe bananas (236 grams)
  • 2 large eggs (100 grams)
  • 3 tablespoons maple syrup 
  • 1 teaspoon vanilla extract 
  • 1 1/4 cup (126 grams) almond flour
  • 1/2 cup (65 grams) tapioca flour
  • 3/4 teaspoon baking soda 
  • 1/4 teaspoon salt
  • 1/2 cup (58 grams) chocolate chips, such as Lily’s Dark Chocolate Baking Chips 


Make the Muffins:

  1. Preheat oven to 350˚F and line a muffin pan. Set aside.
  1. In a large bowl, mash the bananas and then add the eggs, maple syrup and vanilla. 
  1. In a separate bowl, whisk together the almond flour, tapioca flour, baking soda and salt.
  1. Add the flour mixture to the banana mixture and mix until combined. Stir in the chocolate chips.
  1. Divide the batter evenly and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let them cool on a wire rack completely before serving. Muffins can be stored at room temperature in an airtight container for up to 3 days.



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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.
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