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 36 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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234 comments on “Paleo Chocolate Banana Muffins (grain-free, gluten-free, dairy-free)” — Add one!

  • Shelby says
    February 19, 2018 @ 7:13 pm

    I weighed everything and these came out wonderful. My toddler loved them. I’m going to try pumpkin purée next batch, so I can get extra veggies into the kids. Do you think this would come out well in a cake pan?

    Reply
    • Erin replies to Shelby
      February 20, 2018 @ 9:06 pm

      I hope pumpkin puree works well! I’d love to hear the result. I haven’t tried it but I think a cake pan would work fine! Thanks for your comment. :)

      Reply
  • Amanda says
    February 6, 2018 @ 2:39 am

    Loved them!!!! So good!!! But my batch came out very gooey, any suggestions? TIA

    Reply
    • Erin replies to Amanda
      February 9, 2018 @ 9:59 pm

      So happy you liked them! They’re supposed to be fudgy but not really very gooey. Perhaps bake them 2-3 more minutes next time? And measure by weight if you didn’t the last time. Thanks for your comment!

      Reply
  • Johanna says
    February 1, 2018 @ 4:43 pm

    These were so good! By far one of the best ones yet. Need to see what other recipes you have.

    Reply
    • Erin replies to Johanna
      February 3, 2018 @ 9:18 pm

      Thanks a bunch! I hope you’ll enjoy the other recipes just as much. :)

      Reply

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