These paleo banana chocolate chip muffins are the best! They are moist and fluffy and are ready in under 30 minutes. They are the perfect breakfast or snack. These muffins are also gluten-free and dairy-free.
Paleo baked goods like my paleo carrot cake donuts are some of my favourite recipes to create and today I am sharing a paleo muffin recipe that I can't wait for you to try!
Table of Contents
Why you will love these muffins:
- The flavour! These muffins are moist, light and fluffy, and loaded with chocolate chips.
- They are really easy to make and are ready in under 30 minutes.
- These healthy muffins and are gluten-free, grain-free, dairy free, refined sugar free and paleo, just like my orange chocolate chip muffin recipe.
- They are higher in protein compared to most muffin recipes because they are made with almond flour. Each muffin has 6 grams of protein in it.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to Recipe
- Dry ingredients: almond flour, tapioca flour, coconut flour, baking soda and salt. Be sure to use almond flour and not almond meal which is too gritty. Note that cassava flour is NOT the same as tapioca flour so do not confuse the two.
- Wet ingredients: honey (or maple syrup), eggs, full fat coconut milk, coconut oil and vanilla extract.
- Ripe bananas: be sure to use ripe bananas and not green bananas.
- Chocolate chips: I recommend dark chocolate chips. You can also use chocolate chunks or broken chocolate bars instead.
How to make paleo banana chocolate chip muffins:
- Step 1: preheat your oven to 350 degrees Fahrenheit. While the oven is heating add all the ingredients, except the chocolate chips, to the bowl of your standing mixer
- Step 2: Blend the ingredients until they are smooth.
- Step 3: Stir in the chocolate by hand.
- Step 4: Line a muffin tray with parchment paper muffin cups and transfer the dough to the muffin cups. Bake for 23-26 minutes, until a toothpick inserted inside a muffin comes out clean. Let the muffins cool and enjoy.
Top tips:
- The cooking time for these muffins will vary depending the size of your bananas. For larger bananas you will need to cook them slightly longer than if you use smaller bananas.
- Use room temperature eggs for best results.
- I have not tried making these muffins without eggs and do not recommend trying it.
- Storage: store these muffins in the fridge in an airtight container for up to 7 days. They also freeze really well in an airtight bag or container for up to 3 months.
Paleo banana chocolate chip muffins FAQs:
If you are allergic to almonds what flour can be used instead?
I would substitute with cashew flour.
Can you substitute the almond flour with coconut flour?
Absolutely not! Theses muffins won’t turn out.
Are these banana muffins keto?
No these muffins are not low carb or keto.
Are these muffins Whole30?
No. No baked goods are not allowed on the Whole30 program.
Can I make this muffin recipe vegan?
I have not tried making these muffins vegan. If you do try swapping the eggs for an egg replacer please let me know how it turns out, but just note that I can not guarantee they will work out.
Other paleo muffin recipes you will love:
Recipe
Paleo Banana Chocolate Chip Muffins
These paleo banana chocolate muffins are the best! They are so easy to make and have the perfect texture. They are also gluten-free and dairy-free.
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Servings: 12 muffins
Calories: 277kcal
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 2 tbsp coconut flour
- 1 teaspoon baking soda
- pinch sea salt
- 2 ripe bananas
- 3 large eggs
- 1/4 cup melted coconut oil
- 1/4 cup full fat coconut milk
- 1/4 cup honey
- 1 tablespoon organic vanilla extract
- 1 cup chocolate chips or chocolate chunks
Instructions
- Preheat your oven to 350F.
- Add all the ingredients, except for the chocolate chips to your standing mixer and mix well until smooth.
- Stir in the chocolate chips or chunks by hand.
- Line a muffin tray with parchment paper muffin cups.
- Transfer the batter to the muffin cups.
- Place the tray in the oven and bake for 23-26 minutes, or until a toothpick inserted inside comes out clean.
Notes
- This recipe yields 12 muffins.
- The cooking time for these muffins varies slightly depending on the size of the bananas you use.
- Store these muffins in an airtight container in the fridge for up to 7 days.
- Nutritional values are an estimate and will vary depending on the exact ingredients you use.
Nutrition
Calories: 277kcal | Carbohydrates: 26g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 111mg | Potassium: 137mg | Fiber: 3g | Sugar: 10g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg
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Elizabeth
These muffins are delicious and so easy to make! I love the fact that I can just throw all the ingredients in all at once, a real time saver!
Erin Carter
Yay I am so glad you love them!!!!
Rebecca Seaman
I made these muffins yesterday. That are amazing!!! Thank you.