These paleo banana muffins with chocolate 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:
- 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 quick and 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 compared to many other types of flour. 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:
First, preheat your oven to 350 degrees Fahrenheit.
Now add all the ingredients, except the chocolate bar pieces, to your standing mixer and blend well until smooth.
Then stir in the chocolate bar pieces (or chocolate chips) by hand.
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!
- 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:
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.
Frequently asked questions:
Two types of chocolate bars that are made with coconut sugar are Zazubean and Hu Kitchen.
I would substitute with cashew flour.
Absolutely not! Theses muffins won’t turn out.
No these muffins are not low carb or keto.
No. No baked goods are allowed on the Whole30 program.
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
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Paleo Banana Muffins with Chocolate
- 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.
- 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.