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.
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 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.
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 hoping to use up my bananas in these muffins without them tasting like banana, but I’m still really pleased with how they came out.
I haven’t tried substituting 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!
Paleo Chocolate Banana Muffins (grain-free, gluten-free, dairy-free)
Ingredients
- 2 bananas medium super ripe, each banana was 185 grams with the peel and 143 grams without
- 1/3 cup (106 gams) honey
- 2 teaspoon vanilla extract
- 2 large eggs 50 grams each out of shell, room temp
- 1/4 cup (56 grams) refined coconut oil melted
- 2 cups (200 grams) finely ground blanched almond flour
- 3 tablespoons (27 grams) coconut flour
- 1/3 cup (42 grams) Dutch process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (180 grams) semi-sweet chocolate chips (use dairy-free / paleo chocolate chips, if necessary)
- mini chocolate chips additional if desired, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
- In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree.2 bananas
- Add the honey and vanilla and stir.1/3 cup (106 gams) honey, 2 teaspoon vanilla extract
- Add in the eggs and oil and stir until well combined.2 large eggs, 1/4 cup (56 grams) refined coconut oil
- In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.2 cups (200 grams) finely ground blanched almond flour, 3 tablespoons (27 grams) coconut flour, 1/3 cup (42 grams) Dutch process cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon salt
- Stir just until combined and then stir in the chocolate chips.1 cup (180 grams) semi-sweet chocolate chips
- Spoon the batter into the muffin liners and sprinkle on additional chocolate chips, if desired.mini chocolate chips
- 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.
- Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
- Place in an airtight container and store in the refrigerator for up to 5 days.
Notes
- Use can use unrefined coconut oil if you don’t mind a slight coconut taste.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
These are delicious. I usually skip mixing in the chocolate chips and put a few on the top of the muffin. I make these muffins regularly and carry them with me on the run, so much better than grabbing something from a store with empty calories.
I like them as an on-the-go breakfast treat, too! So happy you enjoyed them. :) Thanks for your comment!
O.M.G these are my absolute favorite treats I’ve ever made-hands down the BEST! I didn’t modify much except for 1/4 cup honey as I tend to like things on the less sweet side, and added 1/2 cup chopped walnuts. So amazing. A crowd pleaser!!
Oh, wow. That’s awesome! I’m thrilled that you think they’re the best. :D Thanks a bunch for your feedback!
Can I use something other than honey? I can’t have honey or white sugar. Maybe maple syrup or coconut sugar?
Maple syrup would work! And sorry for just now seeing your comment.
Love these ! Have made them twice, perfect recipe for using very ripe bananas and they are delicious! Thank you!
So very sorry for just now seeing your comment! I don’t know where the week went. I’m very happy to hear that you enjoyed the muffins! Thanks a bunch for your comment. :)
Hi! I’m excited to see this recipe. I’m allergic to eggs, do you think it would work to omit the eggs and add an extra banana? Or replace the eggs with applesauce?
Thanks!
Hi there! The only experience I have with egg replacers is with chia eggs (which I’m not positive would work in these – grain-free recipes and chia eggs aren’t always a sure thing) so I unfortunately have no idea how applesauce or banana would work. I’m sorry about that! Wish I could help more.
Just made these this morning. Only had 1egg and didn’t weigh anything-Delicious!!! Texture and flavor are great!Thanks for sharing ????
Haha. So happy it worked without weighing! Thanks a bunch for your feedback. :)
200 g does not equals to approximately 2 cups, not even close. Using digital scale here.
1 cup of almond flour is 100 grams. I use a digital scale and cups to ensure accuracy. If you google “1 cup of almond flour in grams” you’ll find other sites saying around 95-105 grams of almond flour per cup.
These are awesome!!!! Rich, moist and so quick and easy to make. The taste of banana, chocolate and coconut were in each yummy bite.
I’m so happy you liked them! Thanks a bunch for your comment. :)
do you have a pumpkin muffin like this one. The chocolate
banana ones are awesome!!!!
I have these paleo pumpkin muffins but they’re not fudgy like these chocolate banana muffins. I’ve never had a fudgy pumpkin muffin but it’d be nice. ;) So happy you liked the chocolate muffins!
Hi, I stumbled upon your website and love them! I would love to try this recipe but I am allergic towards almonds. Can I replace it with coconut flour instead?
Hi there! So happy you like the site. :) Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that!
These don’t feel or taste like a healthy treat. They are every bit as enjoyable as a regular chocolate muffin, just as easy to make, but guilt free! Im currently on the Gaps diet and needed something chocolate as well as something I could take on the go. This is SO perfect and my kids and husband love them!:)
Aww, yay! So happy you all loved them! I’ve also done GAPS (in combination with AIP) and know how hard it can be. Good luck with GAPS and thanks for your feedback. :)
Is it just me or do these muffins get even better out of the fridge?! They taste even more chocolatey some how!
Haha. I guess I need to make these again to test out your theory! :D
What a superb recipe find! Thank you so much. Neither me or my daughter can tolerate grains/gluten or dairy that well and this is such a perfect treat for her lunch box. And I agree – I’ve not found a decent Paleo muffin anywhere! UNTIL NOW! Thanks again :)
Aww, thank you! I’m thrilled that you and your daughter can eat them without issue and that you like them! Good paleo muffin recipes are hard to find. I can highly recommend my paleo apple muffins and paleo blueberry muffins if you want to try something else. :) Thanks for your comment!
I’m a baker, and I don’t specialize in gluten free, dairy free or Paleo baking so when a customer requested muffins that were gluten/dairy free I was rather nervous… All of the recipes I’ve tried in the past have been, for one reason or another, awful!!
I was skeptical of this recipe since the batter is a little more runny than I’m used to. But I’m happy to say this turned out perfectly! These were actually some of the best muffins I’ve had, gluten free or otherwise! Next time I’d reduce the honey as I found them a bit too sweet for my liking, but otherwise these will definitely be my go-to gf/DF/paleo muffins! Thank you!
Wow, thanks! So happy that you liked them so much. :) And that’s great that you found a paleo recipe that isn’t awful! I know how bad they can be. ;) Thanks a ton for your comment! I hope your customer was happy with them.
AMAZING! Wouldn’t change a thing!
Yay! So happy to hear that! Thanks for your comment. :)
I had all the ingredients except the chocolate chips and they turned out great without them.
Awesome! So happy you liked them. :) Thanks for your comment!
I’ve made these muffins a bunch of times and my family loves them. I recently had a bunch of zucchini to use up and after unsuccessfully searching for a gluten and dairy free recipe that looked appealing I thought I’d try adapting this one and they turned out great. I subbed the banana for equal parts zucchini (peel included) and I was a little worried that the zucchini flavor might be too strong so I added a tsp of cinnamon. I’m too lazy to grate the zucchini so I threw it along with all the wet ingredients in the blender. Also added two tbsp of ground flax seed to the dry ingredients, just for kicks. Love your recipes! Thanks so much!
Oooh! I love that you made a zucchini version of these muffins. I’m definitely going to try it! Maybe even tonight. So just to be sure, you used 286 grams of zucchini? Or some other measurement? I’m super excited to try it out! Thanks a bunch for your comment (and sorry for my slow reply). :)
I added 143 g of zucchini
Thanks so much! :)
I can’t wait to give these a try!
Have you ever tries substituting pumpkin instead of the banana? They are similar texture.
Check out the comment from Sammy below on June 8 and the replies. :)
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!
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. :)
Hey! Sound delicious! I will try them today without the banana. Hope will be he same. Thanks!
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!