Serves: 14 muffins

Prep Time: 10 min
Cook Time: 25 min


  • 3 cups Bob’s Red Mill Paleo Mix
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • ⅔ cup melted coconut oil
  • ⅔ cup maple syrup
  • ⅓ cup almond milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • pinch of cinnamon
  • 2 mashed bananas
  • ⅓ cup chopped walnuts
  • ⅓ cup mini chocolate chips


  1. Preheat oven to 350 degrees F.
  2. Place all ingredients in a bowl and mix with a spatula until well combine.
  3. Line a muffin tin pan with silicone muffin liners and use an ice cream scoop to scoop the mixture into each silicone muffin liner (just FYI – this batter made 14, almost 15 muffins, so after my 12 finished cooking, I cooked the last 3). Place in oven and bake for 20-25 minutes, or until slightly browned on top.
  4. Remove from muffin tin and place on a cooling rack. Once muffins are slightly cooled, run a knife around the edge of the silicone liner to ensure the muffin comes out clean.

Recipe by: Juli at