You won’t believe how good these Paleo chocolate banana muffins taste and they’re healthy enough to eat for breakfast!! They’re made with coconut flour, almond flour and sweetened with pure maple syrup for a grain-free, gluten-free, dairy-free and refined sugar-free muffin recipe.
These Paleo Chocolate Banana Muffins are soooooo good that I will definitely be adding this recipe to the “Recipes-to-make-in-the-future-to-be-the-super-cool-mom-in-the-class” folder. Totally not kidding.
While kids are not quite in our near-to-far future, Cohl and I have already concocted our scheme.
Cohl absolutely loves to adventure outside. Whether that is canoeing down the river, running in the park, climbing trees, riding his bike around town, or taking us camping… that man loves to explore!
Part 1 of our scheme is to lure all of our future kids and their friends to our house with exciting outdoor adventures, led by none other than my hubby.
Part 2 of our grand idea is to always have delicious (and healthy!) food and snacks available for the kiddos to enjoy after their ridiculously awesome escapade. (–> Like these Paleo Chocolate Banana Muffins!!)
Not quite sure how our master plan will pan out, but our ultimate goal is for the Brazil house to be the most fun house in the class. We’ll see how that goes in 10 years!
For now, I at least have the satisfaction of know that all of our friends absolutely LOVED these paleo chocolate banana muffins.
They had NO idea that they were actually grain-free, butter-free and good for you!
I would have to say, Mission Accomplished.
One of my favorite things to do is to make food that tastes great but is secretly healthy for you. These Paleo Chocolate Banana Muffins are exactly that!
How Can You Evolve these Paleo Chocolate Banana Muffins?
These healthy muffins are already grain-free, gluten-free, Paleo, dairy-free, and vegetarian, but there are a few things you can do to make them slightly healthier!
- Use cacao nibs, not mini chocolate chips, for a completely refined sugar-free muffin.
- Add pecans or walnuts for added fiber and omega-3s.
- Substitute flax eggs for the regular eggs to make these muffins vegan.
PIN THESE PALEO CHOCOLATE BANANA MUFFINS
Paleo Chocolate Banana Muffins
Paleo Chocolate Banana Muffins taste are made with coconut flour, almond flour and sweetened with maple syrup for a grain-free, gluten-free, and refined sugar-free muffin recipe.
Ingredients
- 4 eggs large
- 2 tsp. vanilla extract
- ⅓ cup pure maple syrup
- 2 Tbsp. coconut sugar
- 1 cup banana mashed
- ½ cup coconut oil melted
- ⅓ cup coconut flour
- ½ cup almond flour
- ⅓ cup cocoa powder
- ½ tsp. salt
- ½ tsp baking soda
- ½ tsp. baking powder
- ¼ cup cacao nibs or mini chocolate chips*
Instructions
-
Preheat oven to 350 degrees.
-
Line a 12-count cupcake tray with liners and spray each one with non-stick cooking spray.
-
In a large bowl combine eggs, extract, maple syrup, sugar, banana, and coconut oil. Beat on low speed with an electric mixer until just combined.
-
In a separate, medium-sized bowl combine coconut flour, almond flour, cocoa powder, salt, baking soda, and baking powder. Toss to combine.
-
Slowly add dry ingredients into the larger bowl of wet ingredients. Mix by hand until just combined after each addition.
-
Stir in caco nibs by hand until just combined.
-
Fill each cupcake liner with equal amounts of muffin batter.
-
Bake in preheated oven for 24-26 minutes or until a toothpick comes out clean.
-
Let sit for 10-15 minutes before enjoying.
Recipe Video
Recipe Notes
*If you want muffins to be refined sugar-free use cacao nibs. **Nutrition information was calculated with cacao nibs.
Want more recipes like these Paleo Chocolate Banana Muffins?
Gluten-Free + Paleo Carrot Cake Muffins
Paleo Banana Bread with Coconut Flour
Coconut Flour Pumpkin Bread with Crumb Topping
No-Bake Paleo Molasses Cookies
Healthy Lemon Blueberry Muffins with Honey
How to Zest a Lemon (5 Easy Ways)
Sautéed Cabbage
Roasted Cabbage Steaks
Baked Honey Mustard Chicken
Jennifer says
I made these and my family loves them!
The nutrition facts are for all 12 muffins?
Or is that 245 calories per muffin? The serving size was a little confusing to me.
London says
So happy they loved them! The nutrition facts are for 1 muffin. They are pretty calorically dense due to the almond and coconut flours! Thanks for the comment and question!
Natali says
Amazing!
Easy to make, soft and moist.
Thank you for the recipe
London says
You are so welcome, Natali! Thanks so much for the rating and review!
A. Y. says
Would it work to make these egg free by substituting flaxmeal and water? My son is allergic to eggs.
London says
Hi! Most muffin recipes you can easily substitute a flax egg for a regular egg. I personally have not tried it in this particular recipe, but have in other muffin recipes and it works great! For flax eggs I normally do 2.5 Tablespoons water: 1 Tablespoon ground flax meal. Let me know how they turn out if you try it!
Amanda says
Can the flour be substituted? I generally dont keep those flours on hand.
London says
Hi Amanda! I have not personally experimented with different flours in this recipe, but would love to know if you try any others out! If you have trouble finding the flours in your local grocery store, I like to order mine from Amazon or Thrive market!
Andrea says
I just made these. They are lovely. Do they need to be refrigerated after baked?
London says
So happy you are enjoying them! They do not need to be refrigerated! However, if you want them to last a few more days you can always refrigerate them 🙂
Ann Dyer says
I made these last night for my daughters bday!!! They were amazing! I cut the maple syrup to 1/4 cup and put a little stevia to compensate. I used large chocolate chips. I made donuts with some of the batter and muffins with the remaining. The muffins being higher were hands down the best. They were more gooey… pudding like muffins … like lava cakes almost while the donuts were cakier. I loved the gooiness of the cupcakes! I sprinkled them with confectioners sugar.
I will definitely make these again for guests!
London says
Hi Ann!! I love your substitution for stevia and your idea to turn them into donuts… SO fun! Super excited you enjoyed the recipe so much. Thanks for the comment and rating! 🙂
Jessica says
If I wanted to turn this into a loaf…how long would I cook it?
London says
Hi Jessica! I have not personally tried this recipe in a loaf pan, but another recipe on the site (Paleo Banana Bread) is baked at 350 for 45-55 minutes. They each have similar ingredients so they should be about the same! Please let me know how it turns out for you 🙂
Samara Morales says
I just made these today and they are amazing!! Easy to make, moist and absolutely delicious.
London says
Hi Samara!! So happy you enjoyed them… they are SUPER moist! Thanks so much for leaving a comment!!
Melissa Griffiths says
I certainly can’t argue that these muffins look incredible! So moist and chocolatey! Yum!
London says
Thanks so much, Melissa!! The bananas make them super moist 🙂
Kaylie | Healthy Hacks says
These look so soft and moist! I need to make these this weekend!
London says
They are, Kaylie!! Would love to know what you think if you make them 🙂