Fudgy Paleo Chocolate Banana Muffins – rich, moist, banana-flavoured muffins studded with chocolate chips and lightly sweetened with maple or honey. These muffins are easy to make with basic, paleo-friendly ingredients. Coconut flour and tapioca balance out for a soft, perfectly chewy texture while making for a delicious, nut free flour blend. | Gluten Free + Paleo + Nut Free

How to Make these Paleo Chocolate Banana Muffins

Muffin prep is super simple and straight forward and it basically comes down to three mains steps:

1. Mash your bananas until most or all of the lumps are gone.
2. Mix together your wet ingredients: eggs, vanilla, honey/maple, oil and mashed bananas.
3. Mix in the dry ingredients: coconut flour, tapioca flour, cocoa powder, baking soda/powder and salt.

Tip: For even easier mixing feel free to mix your batter together in a blender or food processor on a low speed.

Muffin Tips & Common Paleo Baking Questions

• Fill your muffin cups 3/4 full – any more than this and your muffins will spill over the sides. Three quarters fill will make for nicely, domed little muffins.
• Make sure your oven is fully preheated first. Muffins entering into a properly heated oven will rise more fully than muffins entering into a partially heated up oven. I know this tip sounds a little basic, but it is important.
• Let the baked muffins cool for five minutes then remove from the pan. If you remove your muffins too quick they’ll likely fall apart in the process – this is especially true for muffins without liners. After five minutes remove from the pan to keep them from going soggy.

Can I use different flours?

• I have only tested these particular muffins with tapioca and coconut flour. However – arrowroot flour can almost certainly be used in place of tapioca flour. Based on other similar paleo banana bread recipes I do think you should also be able to use almond flour in place of the tapioca. Coconut flour cannot be replaced.

Can I make this egg free?

• No – I have not tested this recipe without eggs and I can already tell you that without quite a few alterations it won’t work.
• If you’re looking for an egg free muffin/cake recipe I recommend the following:
  •  paleo + vegan blueberry muffins 
  • vegan lemon poppy seed muffins
  • paleo + vegan chocolate muffins
  • Chickpea Chocolate Chip Vegan Banana Bread
  • egg free coconut flour paleo cake

Enjoy!

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Yield: 10 muffins

Paleo Chocolate Banana Muffins

4.8 Stars (12 Reviews)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

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Fudgy Paleo Chocolate Banana Muffins - rich, moist, banana-flavoured muffins studded with chocolate chips and lightly sweetened with maple or honey!

Ingredients

• 3 eggs
• 2 teaspoons (10 ml) vanilla extract
• 1/4 cup (85 g) honey, or maple syrup (79 g)
• 1/2 cup (104 g) coconut oil, melted & cooled
• 1 cup (255 g) mashed ripe bananas (the darker/spottier the better)
• 1/2 cup (55 g) tapioca flour
• 1/3 cup ( 37 g) coconut flour
• 1/2 cup (59 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/3 cup (57 g) dairy free, paleo friendly chocolate chips

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat your oven to 350°F/180°C. Grease or line a 12 cup muffin tin. Set aside.
2. Beat the eggs in a medium sized bowl. Add the vanilla, honey (or maple) and the oil to the eggs, mixing thoroughly. In a separate small bowl mash the bananas removing as many lumps as you can. Stir in the mashed bananas in with the egg mixture. 
3. Add the dry ingredients to the bowl: (tapioca flour, coconut flour, baking soda, baking powder and salt) and mix until well combined. 
4. Stir in the chocolate chips. Optional: save a few chocolate chips to sprinkle over the top of the muffin batter just before baking. 
5. Scoop the batter out and into the prepared muffins tins. Fill about 3/4 of the way full. Drop a few extra chocolate chips over the batter and bake in the middle of the oven. 
6. Bake for 24-26 minutes. To check for doneness - insert a toothpick or a knife in the centre of any muffin. If it comes out clean without any crumbs they're done.
7. Let muffins cool for about 5 minutes then remove and set aside to cool.

Notes

• Technically baking powder isn't usually paleo unless explicitly stated. You can make your own paleo baking powder by mixing: 1/4 teaspoon baking soda + 1/4 teaspoon arrowroot starch + 1/2 teaspoon cream of tartar  

Nutrition Information:

Yield:

10 muffins

Serving Size:

1 muffin
Amount Per Serving: Calories: 248Total Fat: 15gSaturated Fat: 11gCholesterol: 56mgSodium: 174mgCarbohydrates: 27gFiber: 3gSugar: 14gProtein: 4g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Desserts Cuisine: American

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