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    Home » Course » Breakfast

    Paleo Banana Muffins with Chocolate

    Published: Dec 8, 2019 · Modified: Apr 2, 2023 by Erin Carter · This post may contain affiliate links · 3 Comments

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

    A stack of three banana muffins with chocolate with a bite out of the top muffin.

    Why you will love this recipe:

    • These healthy banana chocolate muffins are the best! They taste amazing and have the most incredible texture.
    • They take less than 30 minutes to make!
    • They are filled with delicious chunks of chocolate and they don't taste like bananas.
    • They are really easy to make in one bowl and the clean up is so simple.
    • They are healthier than most other banana chocolate muffins and are gluten free, grain free, dairy free, refined sugar free and paleo.
    • They are higher in protein compared to most muffin recipes because they are made with almond flour. 
    • They are great for meal prep and freeze really well.
    • Kids love them!

    Taste and texture:

    These muffins are moist, fluffy and crumbly and are bursting with chocolate flavour. They are slightly sweet, but not too sweet, and if you don't like bananas don't worry, they don't actually taste like bananas.

    Key ingredients and substitutions:

    • Ripe bananas - the star of the show! You want to be sure your bananas are ripe with black spots. These help add natural sweetness and moisture to this healthy muffin recipe. 
    • Almond flour - one of the best grain free and gluten free flours. It's high in protein and healthy fats. You can also swap this for cashew flour. 
    • Tapioca flour - to help give these muffins a night 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 crisp texture. Do not try swapping this for another flour.
    • Honey - one of my favorite natural sweeteners. To add just 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 in this muffin recipe. 
    • Coconut milk - 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. 
    • Dark chocolate - I use coconut sugar sweetened chocolate bars to keep these muffins refined sugar free but you can use any type of dark chocolate that you like including either chocolate bars broken into pieces or chocolate chips.  

    How to make this recipe:

    Step one:

    First, preheat your oven to 350 degrees Fahrenheit.

    Step two:

    Now add all the ingredients, except the chocolate bar pieces, 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 try 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!

    Step by step directions for making banana muffins with chocolate.

    Chef's 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. 
    • To keep these muffins refined sugar free use chocolate chips or chocolate bars sweetened with coconut sugar.

    Variations and add ins:

    • Instead of almond flour you can use cashew flour. 
    • Instead of broken chocolate bars you can use chocolate chips. 
    • Instead of honey you can use maple syrup. 

    How to serve:

    These muffins are delicious served as is but you could also top them with almond butter or cashew butter to give them even more flavour.

    You can eat these muffins warm or cold - they are delicious either way.

    Pair these muffins with eggs or sausages for an even more complete and healthy breakfast.

    How to store:

    Store these muffins in the fridge in an air tight container for up to 7 days. 

    They also freeze really well in an airtight bag or container for up to 3 months.

    A stack of three banana chocolate muffins and the top muffin has a bite out of it.

    Frequently asked questions:

    What chocolate bars are sweetened with coconut sugar?

    Two types of chocolate bars that are made with coconut sugar are Zazubean and Hu Kitchen.

    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 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 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

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    A stack of two paleo banana muffins with chocolate, and the top one has a bite out of it.

    Paleo Banana Muffins with Chocolate

    These paleo banana muffins with chocolate have the best texture and are filled with delicious chocolate chunks. They make the perfect breakfast or healthy snack.
    4.85 from 13 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 muffins
    Calories: 277kcal
    Author: Dr. Erin Carter

    Equipment

    • standing mixer

    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
    • 2 dark chocolate bars, broken into pieces

    Instructions

    • Preheat your oven to 350F.
    • Add all the ingredients, except for the chocolate bars to your standing mixer and mix well until smooth.
    • Stir in the chocolate bar pieces 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

    1. This recipe yields 12 muffins.
    2. The cooking time for these muffins varies slightly depending on the size of the bananas you use.
    3. Store these muffins in an airtight container in the fridge for up to 7 days.
    4. 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
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Rebecca Seaman

      December 14, 2019 at 6:48 pm

      I made these muffins yesterday. That are amazing!!! Thank you.5 stars

      Reply
    2. Elizabeth

      September 07, 2020 at 3:53 pm

      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!5 stars

      Reply
      • Erin Carter

        September 16, 2020 at 12:23 am

        Yay I am so glad you love them!!!!

        Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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