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Paleo Chocolate Banana Muffins

40 mins 221 cals 12 servs

BreakfastCakes & BreadsDairy-FreeDessertsGluten-FreeMuffins, Pancakes & WafflesPaleoRecipesRefined Sugar-FreeSoy-FreeVegetarian

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 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.

A stack of coconut flour muffins on a table for a healthy breakfast.

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.

Gluten-free almond flour muffins in a stack surrounded by other muffins on a table.

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!

A picture of bitten chocolate banana muffins recipe on a wooden table.

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!

Overhead picture of Paleo banana muffins made with chocolate for a healthy snack.

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

A picture of bitten chocolate banana muffins recipe on a wooden table.
5 from 1 vote
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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.

Course Breakfast, Dessert
Cuisine American
Prep Time 16 minutes
Cook Time 24 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 221 kcal
Author London

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a 12-count cupcake tray with liners and spray each one with non-stick cooking spray.

  3. 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.

  4. In a separate, medium-sized bowl combine coconut flour, almond flour, cocoa powder, salt, baking soda, and baking powder. Toss to combine.
  5. Slowly add dry ingredients into the larger bowl of wet ingredients. Mix by hand until just combined after each addition.
  6. Stir in caco nibs by hand until just combined.
  7. Fill each cupcake liner with equal amounts of muffin batter.

  8. Bake in preheated oven for 24-26 minutes or until a toothpick comes out clean.

  9. 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.

Nutrition Facts
Paleo Chocolate Banana Muffins
Amount Per Serving
Calories 221 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g63%
Cholesterol 54mg18%
Sodium 162mg7%
Potassium 170mg5%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 11g12%
Protein 4g8%
Vitamin A 85IU2%
Vitamin C 1.1mg1%
Calcium 43mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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

 

Note: Some of the links in this post may be affiliate links.

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Comments

    • LondonLondon 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 🙂

      Reply

  5. Ann Dyer says

    5 stars
    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!

    Reply

    • LondonLondon 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! 🙂

      Reply

    • LondonLondon 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 🙂

      Reply

    • LondonLondon 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!

      Reply

    • LondonLondon 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!

      Reply

  10. 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.

    Reply

    • LondonLondon 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!

      Reply

  11. Emily says

    These are a major hit at my house!
    My family is nut free and not strictly paleo, so I subbed the almond flour with Sorghum flour and they turned out perfectly. The texture is one of the best I’ve had with paleo/gf muffins, and everyone in my house agrees! Thanks!

    Reply

  13. Kay says

    5 stars
    Just made these tonight- and WOW!! I wasn’t sure what to expect as I’m new to the paleo, gluten-free category and still getting my palate used to the difference. I used 4 duck eggs and they baked up with beautiful round tops! I also used maca powder instead of cocoa powder. Delicious! I”m baking again!!! Now this is what gluten-free, refined sugar-free is all about!! Thank you!!

    Reply

    • LondonLondon says

      Yay, yay!! So happy I could bring you to the refined sugar-free/gluten-free side 😉 I’ll have to try out the maca powder… it sounds amazing! Thanks for the review and rating!

      Reply

  14. Deepa says

    Simply loved how moist this muffin turned out. Love how it is not over sweet yet chocolatty and has this subtle banana flavor. Even my finicky four year old approved it:) This is a real keeper!!.

    Reply

    • LondonLondon says

      Hi Kara! I have actually started working with cassava flour and it works great! I have not personally tested it in this recipe, but generally I can replace all of the flours in a recipe for the same amount of cassava flour. Also, if you’re not grain-free you can always use a gluten-free all purpose flour! Would love to know if you try either of these out!

      Reply

  17. Sophie says

    5 stars
    I subbed honey and it worked out just fine. I used a mini muffin tin and baked for 12ish minutes. Kids were delighted. we’ll make it again. Thanks!

    Reply

  18. Jojo says

    5 stars
    These muffins are absolutely amazing, they are so moist and delicious, I make them every week and love them hot with ice milk. Thank you for the healthy recipe.

    Reply

  20. Anonymous says

    5 stars
    I always like using a combination of almond and coconut flour, and using bananas or other fruit to sweeten baked goods. These came out great and my non-grain free family and friends loved them. We put a little whipped cream cheese on top.

    Reply

    • LondonLondon says

      You’re very welcome, Vanessa! Since bananas are the base of this recipe they do spoil kind of quickly at room temperature. I would say you can safely get 2-3 days at room temperature or up to 5 if stored in the refrigerator! Thanks for asking!

      Reply

  22. Magda says

    These look delicious! I’m gonna make some this weekend. Can you freeze them? I’m doing a little bit more restricted Paleo where you shouldn’t really have sweets, but I would love to keep something healthier on hand for those days when I feel like killing for chocolate 😉

    Reply

    • LondonLondon says

      Hi Magda! Yes, these muffins will freeze beautifully! Just wrap them in a bit of wax or parchment paper individually and then store them in a freezer-safe container or gallon ziplock bag. They’ll be perfect for those days you want to kill for chocolate 😉

      Reply

  25. Sarah says

    Just made these and will definitely make again. My family ate them with fresh picked strawberries. Delicious!

    Reply
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