Grain-Free Chocolate Chip Banana Muffins

These delicious and healthy Paleo Banana Muffins are made with almond flour and coconut flour, packed with healthy fats and are made in just 1 bowl! These gluten free banana muffins would be a great on-the-go breakfast or snack and will be a hit with picky kids!

paleo banana muffins

Paleo Banana Muffins Recipe

These grain free Chocolate Chip Paleo Banana Muffins are so simple, moist, and delicious. The perfect batch of muffins that nobody will know are gluten-free, grain-free, and paleo-friendly! These muffins are so easy to make, with all the ingredients being put together in one bowl they can easily be made for a quick brunch or breakfast at home. Get the kids and they can help too!

Ingredients Needed:

  • Almond flour
  • Coconut flour
  • Fine Sea Salt
  • Baking soda
  • Coconut oil or grass-fed butter
  • Eggs
  • Honey
  • Ripe Banana
  • Dark chocolate chips

Paleo Chocolate Chip Banana Muffins

Is Almond Flour Healthy?

Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that you can feel great about eating.

How to Measure Almond Flour

If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly scoop the almond flour or coconut flour into the cup measurement and level it off.

Paleo Chocolate Chip Banana Muffins

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Paleo Banana Muffins with Chocolate Chips

Prep Time 00:10 Cook Time 00:20 Total Time 00:30 Yields 9

Ingredients

Directions

  1. Preheat oven to 350°F and line 9 muffin cups with muffin liners.
  2. In a large bowl combine combine coconut oil or grass-fed butter, eggs, honey, and mashed banana and mix well. Add in almond flour, coconut flour, baking soda, and salt and mix until fully combined. Then fold in chocolate chips.
  3. Fill muffin tins about 3/4 of the way through.
  4. Bake for about 20-25 minutes or until a toothpick comes out clean.

Recipe Notes

  • Recipe updated on 1/9/2017.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Apple Cinnamon Baked Oatmeal (Gluten-Free)

    This Apple Cinnamon Baked Oatmeal recipe is just what you need to make for breakfast! It is as good freshly baked as it is for meal prep. This classic flavor combination smells so good when it is baking, and bonus it’s so easy to put together. This dairy-free and gluten free oatmeal bake doesn’t contain any refined sugars and is a great fiber-rich and filling breakfast or snack.

    How do you cook oats in the oven?

    Apple Cinnamon Baked Oatmeal

    Everyone has been absolutely loving our new Peanut Butter, Banana, Chocolate Chip Baked Oatmeal, so we decided to make another amazing version!

    You CANNOT go wrong with apple and cinnamon baked in an oatmeal, right? This flavor combination reminds me of the little oatmeal packets I used to have when I was a kid, but of course cleaned up and using whole ingredients that I feel good about baking with and eating. It’s so easy to put together, using only one bowl and once it’s mixed together you place it in the oven and forget it. It’s perfect for breakfast, an after school snack or to bring along to a potluck.

    How long do you keep baked oats in the fridge

    What is baked oatmeal?

    Baked oatmeal is essentially an oatmeal casserole! It combines oats, milk of choice, flavoring and eggs with hands-off baking in the oven!

    How do you make baked oatmeal?

    It’s so easy!

    • Combine your dry ingredients.
    • Add in your wet ingredients.
    • Pour into your greased, or lined with parchment paper, baking dish.
    • Bake!

    Can I bake oats?

    How do you serve baked oatmeal?

    There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as warm or cold. This makes it a great meal prep options as you can bake it and eat some immediately and pack the rest away for later.

    If you like this oat recipe, check out these others:

    Apple and Cinnamon Baked Oatmeal

    Prep Time 00:10 Cook Time 00:40 Total Time 00:50 Yields 9

    Ingredients

    Directions

    1. Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly larger than the pan and placing it inside.
    2. In a large bowl add eggs and whisk to combine. Then almond milk, maple syrup, apple sauce, oil, and vanilla and whisk to fully combine. 
    3. To the wet ingredients add oats, baking powder, chia, cinnamon, salt and grated apples and mix until fully combined.
    4. Pour into prepared 8"x 8" dish and bake for 40 minutes, until the center is just barely firm.
    5. Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.

    Recipe Notes

    1. We topped the oatmeal bake with a few pieces of diced apple. Reserve a small piece of the apple before grating if desired to top the oatmeal bake with.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Gluten-Free Apple Scones

    These Gluten-Free Apple Scones are the perfect fall baking recipe. They are light and crumbly and full of apples and cinnamon. They are such a treat to serve to serve on crisp fall morning! I am so excited that we’ve finally perfected the ultimate gluten-free scones that will be the hit of your weekend brunch, the star of the dessert table, or the perfect snack!

    gluten free scones almond flour

    Gluten-Free Apple Scones

    While I have a few other scone recipes on this site and in my book, I’m really excited about these super fall Gluten-Free Apple Scones! They are light in texture but heavy on apple flavor! We had a few rounds of recipe testing on this one, to get just the right crispness on the outside and to incorporate as much apple flavor as we could. We love to serve them with apple butter for an extra oomph of seasonality!

    gluten free scones without xanthum gum

    There are a few tricks you need to use in order to get crispy edges on these scones. Because we often stay away from gluten-free mixes and typically use a blend of almond and coconut flours on this site, it meant we were dealing with a dough that has a lot more moisture. Don’t be afraid when the dough you’ve mixed is a little wetter than you would imagine. We have a longer baking time on these scones to ensure crispness, and instruct you to (gently) move the scones around the baking tray a bit so all parts of the scones get crispy. Follow the directions and we’re sure you’ll get just the right texture!

    gluten free scones

    How do you make gluten-free scones?

    Gluten-free scone recipes are a bit different from traditional scone recipes, but typically follow the same steps. The batter does look a bit different, but we were pleased with the outcome of these gluten-free scones.

    1. Whisk together the dry ingredients!
    2. Add in cold butter and quickly blend into the flour.
    3. Add in the wet.
    4. Pat scone batter into a round on the baking sheet. Don’t free if it’s a little wet! Cut it 8 times to get scone shape.
    5. Brush with egg wash, and sugar and bake!
    6. Cut scones once more, bake again, and then remove from oven one last time to shift the scones in the opposite direction to ensure an even crispness, and return to oven to finish baking.

    apple cinnamon scones healthy

    For this recipe, we used these tools:

    gluten free scones recipe

    If you like this fall breakfast recipe, check out these others:

    Watch the video:


    Gluten-Free Apple Scones

    Prep Time 00:15 Cook Time 00:45 Total Time 01:00 Yields 8

    Ingredients

    • 2-1/2 cups almond flour
    • 1/4 cup tapioca starch
    • 2 tablespoons coconut flour
    • 1-1/2 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 4 tablespoons butter, cold and cut into 1/2" pieces
    • 1/4 cup maple sugar
    • 2 eggs, divided
    • 2 tablespoons almond milk
    • 1 teaspoon vanilla extract
    • 2 apples (we like gala, granny smith or braeburn)
    • raw sugar, optional

    Directions

    1. Pre-heat oven to 350ºF and line a baking sheet with parchment paper
    2. In a large bowl whisk together almond flour, tapioca starch, coconut flour, cinnamon, baking powder, salt and nutmeg until no clumps remain.
    3. Add in cold butter and quickly using a pastry cutter or your fingertips blend the butter into the flour until only small pieces remain. Add in the maple sugar and toss to combine.
    4. In a separate small bowl whisk together 1 egg, almond milk, vanilla extract. Grate one apple, skin on if desired, into the wet ingredients.
    5. Add wet ingredient mixture into flour mixture and combine thoroughly. 
    6. Peel and chop remaining apple into 1/4" dice and fold into scone mixture until mixture is completely combined. 
    7. Place scone batter onto the parchment paper and pat down into an 8" circle. Using a pizza cutter or bench scraper cut circle in half 4 times to create 8 scones.
    8. Whisk together remaining egg and then brush on top of scone mixture. Top with raw sugar, if using.
    9. Bake for 25 minutes. Remove from oven and cut again. Carefully using a flat spatula move scones apart leaving at least 1" of room apart.
    10. Return to oven to bake for 10 more minutes. Remove and turn scones around so that the pointed edge faces the outside of the baking. This ensures those edges are crispy as well.
    11. Bake for the remaining 10 minutes, until all the edges are crispy.
    12. Serve with apple butter.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Lemon Poppy Seed Overnight Oats (Gluten-Free)

    This Lemon Poppy Seed Overnight Oats recipe is the best bright start to a morning that doesn’t involve any cooking. It’s creamy (without any dairy), full of citrus and poppy seeds and packs a lot of fiber into your breakfast. This is the perfect make-ahead and egg-free breakfast that is also vegan-friendly and gluten-free (when using GF oats)!

    lemon poppy seed overnight oats

    Lemon Poppy Seed Overnight Oats

    We’ve heard you and we know you love oats! And we are positive these Lemon Poppy Seed Overnight Oats will not disappoint. They are such a bright and creamy start to the day. We love the citrus profile on these, and have been so happy with our almond milk to oats ratio that gives such a creamy and decadent taste.

    overnight oats healthy

    How Do You Make Overnight Oats?

    It’s so super simple to make overnight oats! Simply measure out the oats, milk of choice and additional flavors and place in a mason jar. Give it a shake and close it up and place in the refrigerator. You can leave it to sit overnight, as the name suggests, but really it is ready to consume after about 3 hours.

    Do you eat overnight oats hot or cold?

    Overnight oats are a great and easy on-the-go breakfast! Grab it out of the fridge, cold or if you really want to heat it up place it in a small pan and warm it up with a little extra almond milk on low heat (or in the microwave if you use one).

    basic overnight oats recipe

    What type of oats do you use for overnight oats?

    We recommend using gluten-free rolled oats for this recipe. You can use quick oats, but they might have a slightly softer texture when compared to old-fashioned rolled oats.

    How long can you keep overnight oats in the refrigerator?

    I keep my overnight oats for up to 3 days in the refrigerator. If it has fresh fruit it will keep for 1 day.

    overnight oats without yogurt

    If you like this oat recipe, check out these others:

     

    Lemon Poppy Seed Overnight Oats (Gluten-Free)

    Prep Time 00:10 Inactive Time 03:00 Total Time 03:10 Serves 2

    Ingredients

    Directions

    1. Place all ingredients into a jar and mix well to combine.
    2. Place in the refrigerator, covered, for at least 3 hours or overnight. Serve cold with garnish of choice.

    Recipe Notes

    1. If desired, add more almond milk before serving, but this is the amount we prefer.
    2. Store in the refrigerator for 3 days.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Sheet Pan Classic Breakfast Bake (Eggs, Bacon, & Home Fries!)

    This Sheet Pan Classic Breakfast is made up of Eggs, Bacon, & Home Fries and comes together in a pinch and made using only ONE PAN. It’s a great one pan breakfast bake that is perfect for a weekend brunch or breakfast to feed a crowd with little to no mess!

    One Pan Breakfast Bake

    Sheet Pan Classic Breakfast Bake

    We are so excited to kick off this sheet pan series! Each Wednesday for the next few weeks we will be sharing sheet pan meals that are simple to make and packed with flavor.

    We love sheet pan recipes for so many reasons: they’re easy to prepare and easy to clean. When creating this series our main goal was to always have a meal packed with flavor while also being hands-off to give you a little extra time in your life. Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables the cooking process is mostly hands-off! Check out the tips below to make sheet pan cooking a breeze.

    Making a full on brunch spread on a sheet pan allows for a more relaxing morning before guests arrive, and if cooking for a crowd, it will certainly be way more efficient. You can easily double the recipe to use two sheet pans and create a full meal for 8 people without breaking a sweat. And you can even enjoy that mimosa while you’re at it!

    Sheet Pan Breakfast Potatoes

    Tips for sheet pan cooking:

    • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when you are adding anything in to the oven.
    • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night ahead of time if you are looking to speed up the process.
    • Use parchment paper to make clean up a breeze.
    • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

    If you like this recipe, try these other sheet pan meals:

    Sheet Pan Breakfast Bake

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    Sheet Pan Classic Breakfast (Eggs, Bacon, & Home Fries!)

    Prep Time 00:10 Cook Time 00:40 Total Time 00:50 Serves 4

    Ingredients

    • 2 large yellow potatoes, cleaned and diced to 1/2" cubes (see note)
    • 1 medium onion, small dice
    • 1 red or green bell pepper, small dice
    • 1 teaspoon avocado oil (see note)
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon dried parsley
    • 6 pieces nitrate-free bacon
    • 4 pasture-raised eggs, more as desired
    • fine sea salt and fresh ground pepper, to taste (see note)

    Directions

    1. Pre-heat oven to 400ºF and line a rimmed baking sheet with parchment paper.
    2. In a large bowl combine diced potato, bell pepper, onion, avocado oil, and spices. Toss to combine and pour onto a rimmed baking sheet.
    3. Place in oven and bake for 20 minutes.
    4. Remove pan and move vegetable mixture to one side of the pan. Add bacon in strips to the other side and return to oven for 12 minutes.
    5. Remove from oven and move bacon to the side.  Move the hash brown mixture around with excess bacon fat to get the potatoes nice and crisp. Move potatoes back to the side and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks or 10 minutes for more fully baked eggs.
    6. Plate the hash browns and eggs on to a plate and briefly drain the bacon of excess fat on paper towel before plating and serving. Salt and pepper to taste (but taste first as the bacon does add salt to the dish).

    Recipe Notes

    1. Can use sweet potatoes if desired
    2. We only use a small amount of oil here to help the vegetables cook because the bacon will release fat that we will use to crisp up the hash browns later.
    3. The bacon releases a lot of salt, which is mixed in with the hash browns so make sure to cook the recipe through and then taste and add salt (and pepper) then.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    How To Make The BEST Baked Oatmeal Cups (Gluten-Free)

    These baked oatmeal cups are delicious, filling, and packed with good-for-you ingredients to get you through a busy morning! They are the perfect on-the-go/make ahead breakfast or snack! Plus, they are totally customizable! Start with the base recipe and add in your favorite add-ins!

    How To Make The BEST Baked Oatmeal Cups

    How To Make The BEST Baked Oatmeal Cups

    Oatmeal cups are a perfect make ahead snack, breakfast, or treat to meal prep on a Sunday and have throughout the week ahead. They are super customizable and SO delicious.

    How To Make The BEST Baked Oatmeal Cups

    Oatmeal Cup FAQ’s

    How do you reheat them?

    You can throw them bake in the oven and bake for a few minutes, or reheat in the microwave.

    How long can you keep oatmeal cups in the refrigerator?

    I like to keep them for 4-5 days.

    Can you make oatmeal cups without chia seeds?

    Absolutely! We love them for extra fiber and antioxidants, but they are totally optional.

    What kind of oats are used for oatmeal cups?

    Use rolled oats, not quick cooking oats. If gluten-free, make sure you buy gluten-free rolled oats.

    Can you make oatmeal cups without apple sauce?

    You won’t taste it, it’s for the texture, but you can probably use pumpkin puree instead if you prefer!

    How To Make The BEST Baked Oatmeal Cups

    If you like this on-the-go breakfast recipe, try these other favorite healthy breakfast recipes:

    How To Make The BEST Baked Oatmeal Cups

    Watch the how-to video: 

    How To Make The BEST Oatmeal Cups

    Prep Time 00:10 Cook Time 00:15 Total Time 00:25 Yields 12*

    Ingredients

    Oatmeal Cups Base Recipe

    To Make Cinnamon-Raisin Oatmeal Cups

    To Make Fruit Oatmeal Cups

    • 1 1/2 cup fruit of choice (finely chopped apples, blueberries, raspberries, chopped strawberries, finely chopped ripe pear)

    To Make Peanut Butter - Banana Crunch Oatmeal Cups

    • 1/2 cup peanut butter
    • 1/2 cup chopped walnuts
    • 2 bananas, chopped
    • 1/2 cup chocolate chips (optional)

    To Make Chocolate-Espresso Oatmeal Cups

    Directions

    For Base Oatmeal Cups:

    1. Pre-heat oven to 350 degrees and place parchment liners in muffin tin.
    2. Mix oats, baking powder, chia and salt in large bowl.
    3. In a separate bowl whisk eggs, maple syrup, almond milk, oil, apple sauce and vanilla.
    4. Pour wet ingredients into oat mixture and thoroughly combine.
    5. Scoop 1/4 cup mixture into liners.
    6. Bake for 15 minutes.

    For Optional Versions:

    1. Add in remaining ingredients and mix.
    2. Scoop 1/4 cup batter in liners.
    3. Bake for 15 minutes.

    Recipe Notes

    1. *The yield increases when you use optional add-ins.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!