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Paleo Chocolate Banana Muffins Recipe

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Love muffins but want a healthier twist? These Paleo Chocolate Banana Muffins check all the boxes. They’re moist, chocolaty, and totally guilt-free. Perfect for breakfast, snacks, or even dessert! Plus, they’re made with simple ingredients like bananas, coconut flour, and cocoa powder. No gluten. No dairy. No refined sugar. Just pure deliciousness!

Ingredients

Scale

Wet Ingredients:

  • 3 large eggs
  • 2 tsp vanilla extract
  • 1/4 cup honey or maple syrup (your call)
  • 1/2 cup melted coconut oil (cooled)
  • 1 cup mashed ripe bananas (around 2–3 bananas)

Dry Ingredients:

  • 1/2 cup tapioca flour
  • 1/3 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder (paleo adjustment in notes below!)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup dairy-free chocolate chips (plus a few extra for topping)

Instructions

Step 1: Get Ready

  • Preheat your oven to 350°F (180°C).
  • Grease a 12-cup muffin tin or pop in parchment liners.

Step 2: Mix the Wet Stuff

  • Whisk the eggs in a bowl until frothy (takes about a minute).
  • Add vanilla, honey (or maple syrup), and coconut oil. Mix well.
  • Mash those bananas in a separate bowl and stir them in.

Step 3: Prep the Dry Stuff

  • Grab another bowl. Mix tapioca flour, coconut flour, cocoa powder, baking powder, baking soda, and salt. No lumps? Great. If there are, sift the mixture.

Step 4: Make the Batter

  • Slowly add the dry mix to the wet mix. Stir gently—don’t overdo it!
  • Fold in the chocolate chips. Save a few for sprinkling on top.

Step 5: Fill and Bake

  • Divide the batter evenly into the muffin tin (about 3/4 full).
  • Sprinkle those extra chocolate chips on top.
  • Bake for 24–26 minutes. A toothpick should come out clean when they’re done.

Step 6: Cool and Enjoy!

  • Let them cool in the pan for 5 minutes, then transfer to a wire rack.
  • Try one warm (trust me), or store for later.

Notes

Bananas Are Key

Use super ripe bananas with brown spots. They’re sweeter and make the muffins extra moist.

DIY Paleo Baking Powder

No paleo-friendly baking powder on hand? Mix 1/4 tsp baking soda, 1/4 tsp arrowroot starch, and 1/2 tsp cream of tartar. Easy fix!

Storage Tips

  • Keep muffins in an airtight container at room temp for 2 days.
  • Refrigerate for up to 5 days.
  • Need long-term storage? Freeze them individually for up to 3 months. Reheat in the microwave or oven for a fresh-out-of-the-oven taste.

Find it online: https://paleo.recipes/paleo-chocolate-banana-muffins/