Paleo Banana Chocolate Chip Muffins

These paleo banana chocolate chip muffins are the best! These muffins are easy to make in less than 30 minutes and make the perfect breakfast or snack. They turn out fluffy and moist with the most amazing texture and are also gluten free and dairy free.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top tips:
• Recipe variations and add ins:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• These healthy banana chocolate chip muffins are the best! They taste amazing and have the most incredible light and fluffy texture.
• They are easy to make and take less than 30 minutes to prepare! They are made in one bowl so the clean up is also so simple.
• They are healthier than most other banana chocolate 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.
• These muffins store really well and also freeze really well so they are great for meal prep.

If you love muffins you will also love orange chocolate muffins and chocolate avocado muffins.

Ingredients and substitutions:

• Ripe bananas - These help add natural sweetness and moisture to these healthy banana muffins. Be sure to use ripe bananas and not green bananas.
• Almond flour - one of the best grain free and gluten free flours. Be sure to use almond flour and not almond meal which is too gritty. You can also swap this for cashew flour. 
• Tapioca flour - to help give these muffins a nice light and fluffy texture. I do not recommend trying to swap this for another flour. Note that tapioca flour and cassava flour are not the same thing! Do not confuse the two. 
• Coconut flour - to give these muffin tops the most perfect firm texture. Do not try swapping this for another flour.
• Honey - one of my favorite natural sweeteners that adds the perfect amount of sweetness to this gluten free banana muffin recipe, while keeping these muffins refined sugar free. You can swap this for maple syrup instead.
• Eggs - these help add moisture and allow the muffins to rise when they bake. I do not recommend trying to swap the eggs or omit the eggs in this muffin recipe. 
• Coconut milk - this helps add even more moisture to these muffins. I recommend using full fat coconut milk if possible. You can also swap this for another dairy free milk such as cashew milk, almond milk or even oat milk. 
• Coconut oil - to add moisture to these paleo muffins and help give the muffins the most amazing texture.
• Baking soda - to help these muffins rise when they bake and become even fluffier!
• Vanilla extract - to help enhance all the flavours of these banana chocolate muffins.
• Chocolate - You can use any type of dark chocolate that you like including either chocolate bars broken into pieces or chocolate chips.  

How to make (step-by-step):

Step one:

First, preheat your oven to 350 degrees Fahrenheit and line a muffin tray with parchment paper muffin cups.

Step two:

Now add all the ingredients, except the chocolate chips, to your standing mixer and blend well until smooth.

Step three:

Then stir in the chocolate bar pieces (or chocolate chips) by hand.

Step four:

Lastly, transfer the dough to the muffin tray and then bake for 23-26 minutes, until a toothpick inserted inside a muffin comes out clean (the baking time will vary slightly depending on the size of the bananas you use). Let the muffins cool for a few minutes, then enjoy!

Top tips:

• The cooking time for these muffins will vary slightly depending the size of your bananas. For larger bananas you will need to cook them slightly longer than if you use smaller bananas.
• Do not swap the tapioca flour for cassava flour. These muffins won't turn out as these two flours are very different. 
• Use room temperature eggs for best results.
• I have not tried making these muffins without eggs and do not recommend trying it.

Recipe variations and add ins:

• Instead of almond flour you can use cashew flour. 
• Instead of honey you can use maple syrup. 
• Feel free to make a double or triple batch of these muffins and freeze some for later.

How to store:

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.

Frequently asked questions:

Other recipes you will love:

• Gluten Free Blueberry Muffins
• Gluten Free Pumpkin Muffins with Chocolate Drizzle
• Gluten Free Chocolate Chip Banana Bread
• Paleo Carrot Cake Donuts
• Gluten Free Lemon Blueberry Muffins

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Recipe