Paleo Chocolate Banana Muffins (grain-free, gluten-free, dairy-free)

These fudgy paleo chocolate banana muffins are super rich and decadent! They’re also naturally sweetened with honey and are grain-free, gluten-free and dairy-free.

When I make muffins, I’m usually able to eat at least three or four before I feel even the slightest bit full (I have to admit that I’m kind of a piggie). But these chocolate banana muffins are so rich and filling I could hardly do one and a half.

I suppose that’s not too surprising considering all the almond flour and chocolate in there!

These gluten-free muffins have a really nice texture! They’re not quite fudgy, but definitely headed that way, which is probably another reason why I couldn’t handle eating several of these at once.

These paleo chocolate banana muffins are super rich and decadent! (honey sweetened, grain-free, gluten-free and dairy-free)

So they’re dense, but a nice dense, and have a really nice crumb. And they definitely don’t have that typical paleo muffin texture! I don’t know about you, but I’ve had way too many bad grain-free muffins.

They’re often weirdly spongy and just don’t taste very good. My taste testers thought that these were made with all-purpose flour. To be honest now, my taste testers don’t know a thing about baking, let alone grain-free baking, but I was happy. :D

For another paleo muffin recipe with an awesome texture, you have to try my paleo blueberry muffins! They’re magical. They’re almost like angel food-like in texture.

These paleo apple muffins are also amazingly delicious! They have grated and chopped apples and loads of cinnamon for a lovely explosion of fall flavor.

These paleo chocolate banana muffins are super rich and decadent! (honey sweetened, gluten-free, grain-free dairy-free)

But back to today’s recipe! The banana taste is also pretty strong in these banana muffins so I wouldn’t recommend making these unless the idea of chocolate and banana appeals to you!

I was kind of hoping to use up my bananas in these muffins and not have them taste like banana at all, but I’m still really pleased with how they came out.

I haven’t tried subbing the banana with something else so I have no idea how that’d work. If you try using something else, let us know in the comments how it worked out!

If you’d rather have something more traditional, try these guilt-free chocolate banana muffins from Noble Pig. These double chocolate banana quinoa muffins from A Dash of Sanity also sound delicious and interesting!

Want more paleo chocolate goodies?

  • These paleo chocolate cupcakes are moist but not eggy and have a rich, dark chocolaty taste! (grain-free, gluten-free, and dairy-free)
  • This healthy peanut butter chocolate fudge couldn’t be any easier! You just melt everything together. Naturally vegan with a paleo and nut-free option.
  • Perfect Paleo Double Chocolate Cookies – super rich, soft and chewy just like a regular double chocolate cookie! Nobody will know these are paleo, grain-free, gluten-free, and dairy-free.
  • This paleo chocolate fudge frosting only uses four ingredients and is also vegan! It takes 5 minutes to make, holds up perfectly at room temperature, and can be piped.

Paleo Chocolate Banana Muffins (grain-free, gluten-free, dairy-free)

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Rated 4.9 by 31 readers
Paleo Chocolate Banana Muffins (grain-free, gluten-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 muffins

Ingredients

Directions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
  2. In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree.
  3. Add the honey and vanilla and stir.
  4. Add in the eggs and oil and stir until well combined.
  5. In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.
  6. Stir just until combined and then stir in the chocolate chips.
  7. Spoon the batter into the muffin liners and sprinkle on additional chocolate chips, if desired.
  8. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Be careful not to confuse a melted chocolate chip with the batter.
  9. Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
  10. Place in an airtight container and store in the refrigerator for up to 5 days.

Notes

  1. Use can use unrefined coconut oil if you don't mind a slight coconut taste.

Recipe by  | www.texanerin.com

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192 comments on “Paleo Chocolate Banana Muffins (grain-free, gluten-free, dairy-free)” — Add one!

  • Sandra McCollum says
    August 8, 2017 @ 8:07 pm

    I can’t wait to give these a try!

    Reply
  • Lisa Linthicum says
    August 8, 2017 @ 6:40 pm

    Have you ever tries substituting pumpkin instead of the banana? They are similar texture.

    Reply
    • Erin replies to Lisa Linthicum
      August 8, 2017 @ 7:15 pm

      Check out the comment from Sammy below on June 8 and the replies. :)

      Reply
  • Melody Johnson
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    July 29, 2017 @ 3:25 am

    This recipe is my “go to” for a chocolate fix. I love it! My kids love this treat. Thanks for sharing Erin! I make enough to freeze for later and place in toaster to heat up. Just as good as when it’s baked. Yummy!

    Reply
    • Erin replies to Melody Johnson
      July 31, 2017 @ 10:44 am

      In the toaster?! Ooh! I’ll have to try that. Don’t the chocolate chips get all melty? So happy you’ve been enjoying the muffins! Thanks for your comment. :)

      Reply
  • Melina says
    July 22, 2017 @ 12:06 pm

    Hey! Sound delicious! I will try them today without the banana. Hope will be he same. Thanks!

    Reply
    • Erin replies to Melina
      July 22, 2017 @ 7:40 pm

      Hi there! This recipe won’t come out as it’s supposed to (and I’m thinking it’d just be a huge disaster) without the bananas. I recommend finding a different recipe for chocolate muffins if you don’t have any bananas. 2 bananas (about 300 grams) is just too much to omit from a recipe. Sorry about that!

      Reply
  • Ruby
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    July 14, 2017 @ 7:44 pm

    AMAZING AND EASY RECIPE!

    Reply
    • Erin replies to Ruby
      July 16, 2017 @ 6:23 pm

      So happy you like it! :)

      Reply
  • Jessi
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    July 5, 2017 @ 2:10 am

    These were so good! I recently found your website and have been loving your recipes.

    Reply
    • Erin replies to Jessi
      July 8, 2017 @ 5:35 pm

      Awesome! I’m so happy you’re loving the recipes. :) Thanks for your comment!

      Reply
  • Emily
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    June 29, 2017 @ 1:24 am

    I RARELY make comments on recipes I’ve tried but I had to come back and do so. OMG these are sooooo yummy! Definitely a keeper! Made exactly per recipe and wouldn’t change a thing! Thank you!

    Reply
    • Erin replies to Emily
      July 1, 2017 @ 9:08 pm

      Yay! So happy you felt inspired to leave a comment. :) I really appreciate it! So happy that you liked them. :)

      Reply
  • Marselle
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    June 27, 2017 @ 11:47 am

    GORGEOUS!!!! I have tried many healthy muffins and never found one that I loved and that tasted good.These are gorgeous, thank you!!!

    Reply
    • Erin replies to Marselle
      July 1, 2017 @ 10:13 pm

      Woohoo! So happy that you finally found one you like. :) Thanks for your comment and sorry for the slow reply! I’m in the process of moving and haven’t had internet since Sunday.

      Reply
  • Diane C
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    June 19, 2017 @ 12:59 am

    I made them for the first time today and will be making them again! I reduced the honey to 1/4 cup and used dark chocolate chips. Moist and chocolatey. Will be storing some in the freezer if they last that long. :)

    Reply
    • Erin replies to Diane C
      June 21, 2017 @ 9:10 pm

      That’s great that they worked well with less honey! Thanks for the tip. :) So happy you liked them! Thanks for your comment.

      Reply
  • Sammy says
    June 8, 2017 @ 1:07 am

    Has anyone tried using pumpkin in place of the oil? Would that still work?

    Reply
    • Erin replies to Sammy
      June 11, 2017 @ 10:27 pm

      I haven’t but I don’t think the mix of banana + pumpkin would be very good. I could be wrong, though!

      Reply
      • Vanessa Spicer replies to Erin
        August 7, 2017 @ 11:02 pm

        You could replace the pumpkin for the banana for less carbs and I use ideal protein maple syrup that has no carbs or sugar instead of the honey, turned out great :) I usually don’t trust many recipes on line, just made them and their fantastic!!

        Reply
        • Vanessa Spicer replies to Vanessa Spicer
          August 7, 2017 @ 11:03 pm

          I mean the pumpkin replaces banana lol

        • Erin replies to Vanessa Spicer
          August 8, 2017 @ 7:19 pm

          I’m happy you enjoyed them! Did you actually try them with pumpkin or are you just suggesting it? Just asking because I know other people are curious. :) Thanks for your comment!

  • Rachael Keenan
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    May 10, 2017 @ 1:58 am

    Thanks for the recipe! I’m making my second batch in a week as my little boys love them. Kind regards from New Zealand!

    Reply
    • Erin replies to Rachael Keenan
      May 11, 2017 @ 8:02 pm

      You’re welcome! I’m happy to hear that your boys love them. :) And hello to you from Berlin!

      Reply
  • Kimw says
    May 2, 2017 @ 7:40 pm

    LOVE this recipe!! Thank you for posting. My teen son was diagnosed with celiac disease last year and he loves muffins so he flipped for these!! They are super yummy!!

    Reply
    • Erin replies to Kimw
      May 3, 2017 @ 10:01 am

      Yay! So happy that your son enjoyed them! Thanks for your comment. :)

      Reply
  • Rachael Lehmann says
    May 1, 2017 @ 1:02 am

    I’d like to up the protein in these. Could I add protein powder do you think? If so, how would you suggest i alter the flour amounts? Thanks!

    Reply
    • Erin replies to Rachael Lehmann
      May 1, 2017 @ 8:00 pm

      I’ve never used protein powder before so I really have no idea. Sorry about that!

      Reply
  • Issa says
    April 26, 2017 @ 6:36 am

    I’m wondering how to convert this into a cake? Is that even possible? lol!

    Reply
    • Erin replies to Issa
      April 26, 2017 @ 7:12 pm

      I haven’t tried it so I’m not really sure. Sometimes muffins don’t translate well to cakes and vice versa. I also don’t know what size pan you’d need. Maybe a round 8″? But it just a guess! Sorry I’m not any help. If you try it out, I’d love to hear how it goes!

      Reply
  • Celine
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    March 14, 2017 @ 9:47 pm

    Okay, i am now officially stalking your website! I am gonna try all the paleo, gluten free desserts you have here! I just made these muffins, and i am at a loss for words. They are soft, fluffy, and sooo good! I may have just found my baking guru! I love it! Expect more comments from me on your other recipes soon! Lol i’m a fan!

    Reply
    • Erin replies to Celine
      March 15, 2017 @ 9:27 pm

      Haha, aww. Yay! I’m so happy to be someone’s guru and to have a website stalker. :D I hope you’ll enjoy the other recipes just as much! If you loved these, I recommend the healthier carrot cake cupcakes (they’re really muffins), paleo blueberry muffins and paleo apple muffins. :) Thanks a bunch for your comment!

      Reply
  • Emily
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    March 7, 2017 @ 5:43 pm

    “OOH, MOM! Can I have that crumb!?” An actual quote from my 6 year old when her little sister left a crumb of these muffins on her plate. These are our go-to family favorite muffins! I’m not super precise with measurements (I don’t weigh my ingredients) and these are always awesome. They’re so easy to throw together on random morning for a little something special, and I almost always have the ingredients on hand. My kids (6, 3, and 1) literally run to the table when they hear the oven timer. Thanks for helping our bellies stay healthy AND happy :D

    Reply
    • Erin replies to Emily
      March 12, 2017 @ 9:28 pm

      I’m so sorry for just now seeing your comment, Emily! I don’t know how I missed it. And aww. That’s so cute that your little one wanted the muffin crumb! I love that your kids run to the table for the muffins. :) Thanks so much for your kind comment and sorry again for my slowness!

      Reply
  • Ann from Sumptuous Spoonfuls says
    February 25, 2017 @ 8:16 pm

    I substituted cherries for most of the banana (pureed together in a handi chopper) and they turned out fabulous! Thank you for the wonderful recipe.

    Reply
  • George says
    February 18, 2017 @ 5:27 pm

    These are simply the most delicious mouth watering muffins that I´ve ever baked! A zillion thanks for the recipe! Rgds from Copenhagen!

    Reply
    • Erin replies to George
      February 18, 2017 @ 9:56 pm

      Aww, yay! So happy you liked them. :) Greetings back from Berlin (and this is random but I got married in Copenhagen – nice city! :))

      Reply
  • Ali Blanton says
    February 16, 2017 @ 3:50 am

    Could you replace the bananas with pumpkin puree?

    Reply
    • Erin replies to Ali Blanton
      February 16, 2017 @ 6:06 pm

      I’ve never had good luck with that sub. I haven’t tried it here but I’m not very hopeful it’d work! Sorry about that.

      Reply
  • CJ
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    February 11, 2017 @ 6:52 pm

    I just made these – fabulous! After reading others’ comments I made the following small tweaks: used 3T pure maple syrup since I didn’t have honey, separated the eggs, whipped the whites stiff and folded into the batter; used 1/2 cup mini semi-sweet chips; AND made MINI muffins! As for separating the eggs, I haven’t made the recipe as written so I can’t comment on textural differences but I love the texture – rich but light in a way! I greased the mini muffin pans with coconut oil and dusted them with coconut flour (no mini liners in the pantry). I made 28 as I was afraid to overfill the pans but it would have been fine to divy up the batter for 24 MINIs. I baked them for 12 min total with several interim checks, cooled for 5 min and they came out ot fhe pans just fine! These are a real hit! Thanks!

    Reply
    • Erin replies to CJ
      February 12, 2017 @ 11:24 pm

      Wow! That’s great that all your subs and changes worked out well. :) I still have to try that whipping the egg whites thing! I love how fudgy the recipe is as written so I’ve been hesitant to try. ;) Thanks a ton for sharing all your tips on how to make them as minis!

      Reply
  • Cheri says
    November 25, 2016 @ 8:03 pm

    Can you use all almond flour and no coconut flour?

    Reply
    • Erin replies to Cheri
      November 25, 2016 @ 8:18 pm

      Unfortunately, coconut flour’s not interchangeable with any other type of flour as it absorbs so much more liquid. Sorry about that! I’d recommend a different recipe you don’t have access to coconut flour.

      Reply
      • Chelsea Evans replies to Erin
        March 2, 2017 @ 1:25 pm

        I substituted the coconut flour for 3 tablespoons of cocoa chia flax mixture from Whole Foods. Worked great for me and very tasty! These are the best muffins ever, I couldn’t stop eating them and my kids loved them too. Thank you!

        Reply
        • Erin replies to Chelsea Evans
          March 2, 2017 @ 9:51 pm

          Oooh! That’s an interesting sub. :) I’m so happy it worked out! What is the brand? I’ve never heard of cocoa chia flax! That’s great that you and your kids enjoyed them so much. Thank you for your feedback and the tip!

  • Jean says
    November 18, 2016 @ 9:39 pm

    Wow. These are excellent! I added only about 3/4 cups of chocolate chips and found that enough for me. I separated the eggs and whipped the egg whites. I stirred them in gently at the end after the other wet and dry ingredients were mixed well.
    Instead of 12 muffins I made 6 large ones (yummy….). I added about 7 minutes to the baking time.
    Loved them.

    Reply
    • Erin replies to Jean
      November 19, 2016 @ 9:26 pm

      I’m so happy you enjoyed them! I’d be interested to try your version to see how whipping the egg whites affects the texture. Sounds good. :) Thanks for your tip and your feedback!

      Reply
  • Nancy says
    November 13, 2016 @ 4:00 am

    I used less than 1/4 c. Honey and they are perfect!

    Reply
    • Erin replies to Nancy
      November 13, 2016 @ 7:09 am

      That’s great! I’ll have to try that. Thanks for the tip. :)

      Reply
  • Patty
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    October 31, 2016 @ 5:17 am

    Awesome. I added nuts. YUMMMMMMY. Will definitely make them again.

    Reply
    • Erin replies to Patty
      October 31, 2016 @ 8:54 am

      Awesome! I’m happy you enjoyed them. I love your nut addition! Thanks for your feedback. :)

      Reply
  • holly johns
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    October 17, 2016 @ 1:54 am

    hey can you substitute or get rid of the chocolate chips

    Reply
    • Erin replies to holly johns
      October 18, 2016 @ 5:53 pm

      You can omit the chocolate chips but they won’t be nearly as delicious. ;) But you can’t omit or sub anything for the cocoa powder.

      Reply
  • Brooke Barkley says
    October 6, 2016 @ 3:35 am

    Is there a substitute for almond flour? It’s one of our allergies but this recipe looks good!

    Reply
    • Erin replies to Brooke Barkley
      October 6, 2016 @ 9:10 pm

      Thanks! You could try another type of nut flour. If you can’t do nuts at all, I’ve heard of people using sunflower seed flour but I’ve never tried it and have no idea if it’d work here. Sorry about that!

      Reply
      • Sonia Minden replies to Erin
        March 24, 2017 @ 1:34 pm

        I didn’t have much almond flour left in my pantry, so I ground up some oats for oat flour instead. They had a slightly chewier texture but otherwise were moist and delicious!

        Reply
        • Erin replies to Sonia Minden
          March 25, 2017 @ 10:11 pm

          Interesting sub! I’m happy it worked out. :) Thanks for your feedback!

  • Edda
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    August 8, 2016 @ 4:50 am

    I had some very ripe bananas when I made this so instead of honey I used maple syrup. I also put chopped pecans as a topping. I love them! Thanks for sharing.

    Reply
    • Erin replies to Edda
      August 9, 2016 @ 8:41 pm

      Good to know that maple syrup works well! And I love your chopped pecan addition. :) Thanks for your tips!

      Reply
      • Edda replies to Erin
        August 11, 2016 @ 2:55 pm

        Shared these with my non Paleo friends and they can’t get over how moist and delicious these muffins were and healthier too! These will be one of my favorites ❤️😄

        Reply
        • Erin replies to Edda
          August 12, 2016 @ 8:38 pm

          Aww, yay! I’m thrilled to hear that they seemed to have been a hit. :) Thanks for your comment!

  • suzanne says
    July 9, 2016 @ 7:40 pm

    Made these with two really ripe yellow plantains…so so good!

    Reply
    • Erin replies to suzanne
      July 9, 2016 @ 11:55 pm

      Oh, that’s interesting! I’ll have to try that. Thanks for the tip! :)

      Reply
  • Hailey says
    June 21, 2016 @ 6:28 pm

    One of my favorite muffin recipes!! We make these all the time. We are out of honey, could we sub maple syrup?

    Reply
    • Erin replies to Hailey
      June 21, 2016 @ 9:19 pm

      The two aren’t always interchangeable and I haven’t tried it in these but I think it’d work. Let me know how it goes and thanks for your comment! I’m happy to hear that you’ve been enjoying them. :)

      Reply
      • Jennifer C replies to Erin
        July 9, 2016 @ 10:45 pm

        I just made these with maple syrup instead of honey and they turned out very well. Thanks for the recipe!

        Reply
        • Erin replies to Jennifer C
          July 9, 2016 @ 11:53 pm

          Awesome! It’s great to know that maple works well. :) Thanks for your comment!

  • Diana says
    June 17, 2016 @ 6:17 pm

    Just made these and they turned out DELICIOUS!!
    My main issue is that I entered all the ingredients into My Fitness Pal (an app. to track calories and nutrients) and these are super high in carbs (30 g) and low in protein (around 6 g).

    Is this because of the bananas?

    I was really hoping for a low carb high protein muffin :(

    Reply
    • Erin replies to Diana
      June 17, 2016 @ 8:49 pm

      I’m happy you enjoyed them! :) Bananas are indeed very high in carbs as is the honey and the chocolate chips. If you want a low-carb muffin, I’d suggest looking for a recipe without bananas and that uses a low-carb sweetener like erythritol or stevia. I unfortunately don’t have any suggestions on recipes as I don’t do any low-carb baking. Sorry about that! I hope you can still eat them. :)

      Reply
  • Daiane says
    June 17, 2016 @ 12:09 am

    I made it. It was delicious!!!

    Reply
    • Erin replies to Daiane
      June 17, 2016 @ 8:51 pm

      Awesome! So happy to hear that. :) Thanks for your feedback!

      Reply
  • Vanessa says
    June 9, 2016 @ 7:46 am

    Is it 1 cup coconut oil as it says 1 four cup? Is it 1 cup choc chips total??

    They look so yum and want to get recipe right 🙃🙃

    Reply
    • Erin replies to Vanessa
      June 9, 2016 @ 10:15 am

      It says 1/4 cup coconut oil. Do you not see the same? If not, try viewing in another browser. :) It’s 1 cup chocolate chips unless you want to sprinkle more on top. I hope you’ll enjoy them!

      Reply
  • Meagan
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    June 3, 2016 @ 5:04 pm

    Waaaayyyy better than expected! Amazing!

    Reply
    • Erin replies to Meagan
      June 3, 2016 @ 6:48 pm

      Yay! So happy you liked them. Thanks for your comment!

      Reply
  • Sa
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    May 25, 2016 @ 1:36 am

    Am I able to make these into a loaf instead of muffins?

    Reply
    • Erin replies to Sa
      May 25, 2016 @ 8:31 pm

      I’m assuming so but I haven’t tried it so I really have no idea how long you’d need to bake it. Sorry about that! I hope you’ll enjoy it if you try it out. :)

      Reply

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