I’ve wanted to experiment with healthier baking for awhile, so I jumped at the chance when Bob’s Red Mill offered to send me a bag of their Paleo Baking Flour to try. The muffin recipe on the package caught my eye, but I decided to mix up the flavors a bit. I added three ripe bananas, carob chips, and at the last minute decided to add two scoops of Chai Nutritional Booster for a little extra flavor and protein.
The verdict? Delicious! Even DH loved these moist, flavorful muffins. Feel free to substitute your favorite baking flour and protein powder if you don’t happen to have Bob’s Red Mill versions on hand. But, they are worth seeking out.
I should note that this is also my first time baking with carob chips. I bought some on a whim when I went to a health food store a few weeks ago and while they are definitely NOT chocolate, they make a nice addition to the muffins.
Paleo Chai Banana Chip Muffins
Source: Adapted from Bob’s Red Mill package directions
Course: Breads
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Serves: 15
Ingredients
- 3-3/4 cups Paleo Baking Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 scoops Chai Protein Powder
- 3 Eggs
- 3/4 cup Coconut Oil melted and cooled
- 3/4 cup Honey or Maple Syrup
- 1/3 cup Water
- 3 bananas very ripe and mashed
- 3/4 cup carob chips
Directions
- Preheat oven to 350°F. Line a muffin tin with paper liners and spray with non-stick spray.
- In a small bowl, combine Paleo Baking Flour, baking soda, chai protein powder, and salt; set aside. In a large bowl, whisk together eggs, coconut oil, honey or maple syrup, and water.
- Add flour blend and mix thoroughly. Stir in bananas and carob chips. Spoon batter into prepared muffin tin.
- Bake until a toothpick inserted in the center of the muffin comes out clean, about 20–25 minutes. Makes 12-15 muffins.
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