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.

More Healthy Paleo Desserts

Paleo Carrot Cake Muffins

Paleo Banana Bread

Coconut Flour Pumpkin Bread

No-Bake Paleo Molasses Cookies

Paleo Brownies

Tap stars to rate!

4.50 from 22 votes

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.
Yield 12 muffins
Prep 16 minutes
Cook 24 minutes
Total 40 minutes
An image of an envelope sealed shut with the Evolving Table logo.

Email this recipe!

Enter your email and we'll send it directly to you.


  • 4 eggs large
  • 2 tsp. vanilla extract
  • cup pure maple syrup
  • 2 Tbsp. coconut sugar
  • 1 cup banana mashed
  • ½ cup coconut oil melted
  • cup coconut flour
  • ½ cup almond flour
  • cup cocoa powder
  • ½ tsp. salt
  • ½ tsp baking soda
  • ½ tsp. baking powder
  • ¼ cup cacao nibs or mini chocolate chips*


  • 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.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.50 from 22 votes



*If you want muffins to be refined sugar-free use cacao nibs. **Nutrition information was calculated with cacao nibs.


Calories: 221kcal, Carbohydrates: 18g, Protein: 4g, Fat: 15g, Saturated Fat: 10g, Cholesterol: 54mg, Sodium: 162mg, Potassium: 170mg, Fiber: 3g, Sugar: 11g, Vitamin A: 85IU, Vitamin C: 1.1mg, Calcium: 43mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!


5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

You May Also Like

Thanks for
Stopping By!

I’m London! Join me as we cook up nourishing meals for you and your loved ones and learn a few healthy cooking tips and tricks!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 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.

  2. 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.

    1. So happy you have enjoyed them so much, Jojo!! Serving with ice milk sounds heavenly. Thanks so much for your comment and rating 🙂

  3. 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!

    1. 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!

  4. 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!!.

  5. 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!!

    1. 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!

  6. 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!

    1. Thanks so much for your valuable feedback and substitution info! Great to know the sorghum flour substituted so easily! 🙂