Paleo Chocolate Banana Muffins Recipe

Chocolate and bananas—a match made in heaven, right? These Paleo Chocolate Banana Muffins are everything you want in a snack (or dessert). Sweet, chocolaty, and super moist, they check all the boxes without the guilt. They’re gluten-free, dairy-free, and grain-free, making them perfect for anyone on a paleo diet (or anyone who just loves a good muffin).

Think of them as banana bread’s fun, chocolaty cousin. Whether you’re new to paleo baking or you’ve been whipping up grain-free treats for years, you’ll love how easy and satisfying these muffins are. They’re great for breakfast on the go, a quick snack, or even dessert when that sweet tooth hits.

Quick Recipe Highlights

• Prep Time: 10 minutes
• Bake Time: 24–26 minutes
• Yield: 12 muffins

In less than 35 minutes, you’ll have bakery-worthy muffins that taste amazing and are good for you. Don’t worry if you’re not a pro baker—this recipe is beginner-friendly. All you need is a muffin tin, a couple of mixing bowls, and some basic ingredients you probably already have in your kitchen.

Pro tip: Make a batch ahead of time and freeze them. They stay fresh for up to three months and make busy mornings so much easier.

Ingredients You’ll Need

Here’s the lineup of paleo baking staples you’ll be working with:

• 3 large eggs – adds structure and richness
• 2–3 ripe bananas – the riper, the better!
• 1/4 cup honey or maple syrup – your natural sweetener
• 2 tsp vanilla extract – because flavor matters
• 1/4 cup melted coconut oil – keeps the muffins moist
• 1/4 cup tapioca flour – key for elasticity
• 1/4 cup coconut flour – creates that perfect muffin texture
• 1/4 cup unsweetened cocoa powder – hello, chocolate flavor
• 1/2 tsp baking soda + 1 tsp baking powder – for fluffiness
• Pinch of sea salt – to bring out all the flavors
• Dairy-free chocolate chips – for those melty, chocolaty pockets

Swaps & Substitutions

• No honey? Use maple syrup instead.
• Out of coconut oil? Avocado oil works just as well.
• Need it vegan? Replace eggs with flax eggs (2 tbsp flaxseed + 6 tbsp water).
• No tapioca flour? Arrowroot powder does the trick.

How to Make Them

Here’s the step-by-step breakdown:

Preheat your oven: Set it to 350°F (180°C). Grease your muffin tin with coconut oil or use parchment liners.

Mix the wet ingredients:

• Whisk the eggs in a medium bowl until frothy.
• Stir in the vanilla, honey (or maple syrup), and melted coconut oil (make sure it’s cool).
• Mash the bananas in a separate bowl until smooth, then fold them into the wet mixture.

Mix the dry ingredients:

• In another bowl, combine tapioca flour, coconut flour, cocoa powder, baking soda, baking powder, and sea salt.
• Sift the cocoa powder and coconut flour to avoid clumps.

Combine wet and dry: Gradually mix the dry ingredients into the wet. Stir gently to avoid overmixing—it’ll make the muffins dense.

Add the chocolate chips: Fold in most of the chocolate chips, but save a few for sprinkling on top.

Fill the muffin tin: Scoop the batter into the tin, filling each cup about 3/4 full. Sprinkle the leftover chocolate chips on top.

Bake: Place the tin in the oven and bake for 24–26 minutes. Check with a toothpick—it should come out clean (or with a bit of melted chocolate).

Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely (if you can wait that long).

Make It Your Way

These muffins are super versatile! Here are a few ideas to make them your own:

• Spice it up: Add a teaspoon of cinnamon or a dash of nutmeg for extra warmth.
• Seasonal twist: Swap some banana for pumpkin puree in the fall and toss in a little pumpkin spice.
• Want a kick? Try a pinch of cayenne for spicy chocolate vibes.
• Nut-free version: Use coconut milk or sunflower seed butter instead of almond-based ingredients.
• Over-the-top indulgent: Drizzle warm dark chocolate on top or sprinkle with shredded coconut before serving.

Serving & Storing Tips

• Best way to enjoy: Warm! The chocolate chips will still be gooey, and the flavor is unbeatable. Pair with a cup of coffee or tea for breakfast, or have them with yogurt or fruit for a snack.
• Leftovers: Store at room temperature in an airtight container for up to 2 days. They’ll last 5 days in the fridge or up to 3 months in the freezer.
• Reheating frozen muffins: Microwave one on low for about a minute or warm it in the oven at 300°F (150°C) for five minutes.

These Paleo Chocolate Banana Muffins are proof that healthy eating doesn’t have to be boring. Whip up a batch today—they’re easy, delicious, and perfect for any time of day.

Print