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.
More Healthy Paleo Desserts
No-Bake Paleo Molasses Cookies
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
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Preheat oven to 350 degrees.
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Line a 12-count cupcake tray with liners and spray each one with non-stick cooking spray.
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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.
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In a separate, medium-sized bowl combine coconut flour, almond flour, cocoa powder, salt, baking soda, and baking powder. Toss to combine.
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Slowly add dry ingredients into the larger bowl of wet ingredients. Mix by hand until just combined after each addition.
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Stir in caco nibs by hand until just combined.
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Fill each cupcake liner with equal amounts of muffin batter.
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Bake in preheated oven for 24-26 minutes or until a toothpick comes out clean.
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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.
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Abigail Wenderson says
Wow, these muffins looks delicious. I never get tired of baking so adding this recipe to my favorites.
London says
Yay!! So happy to hear you enjoyed the recipe, Abigail. Thanks so much for your comment and rating!
Karis says
I really enjoyed these. However, I only just now realized that I didn’t make them exactly. I read the recipe to say 1 banana instead of 1 cup banana. My 1 banana was probably less than half that. I also didn’t use the extra sugar, just the maple syrup. So, I guess I’m not rating the recipe as written – sorry. However, they were good. I also thought they were better the second day. I’m not a huge fan of almond or coconut flour baked goods, but we’re grain free currently, and I really wanted chocolate muffins. The texture was less almond/coconut on the 2nd day, so I liked them better. Good to know that they age well. Thanks for this recipe!
London says
It’s great to know that so many small changes can be made and they still turned out great! Thanks so much for your feedback and rating, Karis 🙂
Heather says
Have these in the oven right now (Paleo version). Thanks for the recipe.
London says
Yay, Heather!! I hope you enjoyed them. And you’re very welcome! Thanks for the comment 🙂
Sarah says
Just made these and will definitely make again. My family ate them with fresh picked strawberries. Delicious!
London says
Oh I bet they tasted amazing with the strawberries, Sarah!! Thanks so much for your comment 🙂
J Hersted says
Yum, I will definitely be making these again.
London says
Yay! So happy you enjoyed the recipe. Thanks for your comment and rating 🙂
Jill says
I made these today and substituted coconut sugar for the maple syrup. They came out perfect!
London says
What a great idea, Jill! So happy you enjoyed them 🙂
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 😉
London 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 😉
Vanessa says
Thanks for sharing! Do they keep long?
London 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!