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    Home » Recipes » Breakfast

    Paleo Banana Chocolate Chip Muffins

    Modified: Feb 15, 2025 • Published: Dec 8, 2019 by Dr. Erin Carter • This post may contain affiliate links • 3 Comments

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    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.

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

    Step by step directions for making banana muffins with chocolate.

    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.

    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!

    Recipe

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

    Paleo Banana Chocolate Chip Muffins

    These paleo banana chocolate chip muffins are the best! They are so easy to make and have the perfect texture. They are also gluten free and dairy free.
    4.86 from 14 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
    • Muffin pan
    • Parchment paper muffin cups

    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

    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!

    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. 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
    2. Rebecca Seaman

      December 14, 2019 at 6:48 pm

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

      Reply

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