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How can a muffin taste indulgent enough to be a dessert, yet be healthy enough that you'd eat it for breakfast? Enter: Paleo chocolate banana muffins! These moist and fluffy delights are made from whole ingredients like bananas, ground almonds, and eggs, then finished up with a triple dose of chocolate to make them irresistible. They offer the perfect balance between indulgence and nutrition!
On a paleo muffin spree? These paleo breakfast muffins will have you racing out of bed.
You'd never guess that these rich and delicious paleo chocolate banana muffins were actually healthy. They are also gluten-free, dairy-free, grain-free, and refined sugar-free, thanks to the base of almond flour and the sweetness of ripe bananas. They have a beautiful texture and the right amount of sweetness!
This is what you need to whip up these paleo chocolate banana muffins:
- Coconut oil: Provides moisture to the muffin mixture.
- Bananas: Four large bananas, they can be ripe enough to eat but don't need to be super brown like those you'd use in banana bread.
- Eggs: To bind everything together.
- Almond flour: or almond meal. To make this recipe nut free, you can use coconut flour.
- Paleo chocolate chips: Infuse the muffins with chocolate-y goodness!
- Cocoa powder: Carries the chocolate flavor through the muffins.
- Vanilla extract: Along with the bananas, the vanilla helps balance the bitter cocoa.
- Baking powder: Helps the muffins rise with a light and fluffy texture.
- Walnuts: Provides a contrasting texture with a nutty crunch.
- Sea salt: Enhances the overall flavor.
- Optional ingredients: Spike your muffins with a coffee flavor (like a mocha!) by adding espresso powder or enhance the chocolate with cocoa nibs or dark chocolate chips.
How to make paleo chocolate banana muffins
These paleo chocolate banana muffins are simple! Here are the instructions:
- Preheat and prep: While the oven is preheating, line your muffin tin with muffin liners and melt the coconut oil.
- Mix it up: Add the mashed bananas, eggs, almond flour, cocoa powder, vanilla, baking powder, sea salt, melted coconut oil, and (if using) espresso powder to a large bowl and beat well using an electric mixer. Stir through the walnuts, chocolate chips, and (if using) cocoa nibs.
- Divide and bake: Fill the liners in the muffin pan with the batter then bake for 25-30 minutes, until a toothpick comes out clean. Then, let them cool for 5 minutes before transferring to a cooling rack.
When to eat these paleo chocolate banana muffins
Reach for these paleo chocolate banana muffins at any time of the day – they're so versatile that you can prepare a batch in advance for any of these ideal moments:
- Breakfast muffins – Kick start your morning with a breakfast that is both nutritious and satisfying. While it may feel like you're eating chocolate for breakfast, it's kind of like having almonds, eggs, and bananas for breakfast, with a little chocolate treat!
- Smart snacks – Have a muffin on hand for when hunger strikes between meals. They'll satiate your cravings without the sugar crash.
- Post workout – Refuel after a work-out with an easy and energizing choice.
- Dessert – If you develop a sweet tooth in the evening, these muffins are a guilt-free and wholesome dessert option that align with many dietary goals. Cap off your day with a touch of sweetness!
What constitutes a large banana?
We don't weigh our bananas! Simply select whichever looks best to you and are on the larger side among the available options. Unlike traditional baking, where precision in measurements is key, all of our paleo muffin recipes are flexible and taste great with many variations, so feel free to use any bananas or whatever else you have readily available.
Can I use thawed bananas that have been frozen?
Yes, you can use thawed-out frozen bananas. Frozen bananas can add extra moisture, which can change the consistency of the batter, so either drain out any extra moisture or keep an eye on the consistency and add some additional almond flour as needed.
Can I make these paleo chocolate banana muffins without eggs for a vegan version?
No, the eggs are a vital part of this recipe and without them, the muffins will not hold together.
How can I store leftover paleo chocolate banana muffins?
These muffins can be kept in an airtight container on the counter or in the fridge for up to 3-5 days.
READ MORE: Paleo Chocolate Zucchini Bread
- 2 tablespoons coconut oil
- 4 large bananas (mashed)
- 4 large eggs
- 1 cup almond flour (or almond meal)
- ¼ cup cocoa powder
- 2 teaspoons vanilla
- Optional: 1 teaspoon espresso powder
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup toasted walnuts (chopped)
- 1 cup paleo chocolate chips
- Optional: ¼ cup cacao nibs
- Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with muffin liners. Melt the coconut oil in a small pan over medium heat. Note: If your walnuts are not toasted, pop them in the oven to toast while the oven is heating.2 tablespoons coconut oil
- In a large bowl, add the mashed bananas, eggs, almond flour, cocoa powder, vanilla, baking powder, sea salt, (if using) espresso powder, and the melted coconut oil. Beat well using an electric mixer. Stir through the walnuts, chocolate chips, and (if using) the cacao nibs.4 large bananas, 4 large eggs, 1 cup almond flour, ¼ cup cocoa powder, 2 teaspoons vanilla, Optional: 1 teaspoon espresso powder, 1 teaspoon baking powder, ½ teaspoon sea salt, 1 cup toasted walnuts, 1 cup paleo chocolate chips, Optional: ¼ cup cacao nibs
- Divide the batter between the 12 muffin liners, filling each to the very top. Bake for 25-30 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
- Let the muffins cool for 5 minutes in the tin, then remove them and let them finish cooling on a cooling rack.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.