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:
- Mash your bananas until most or all of the lumps are gone.
- Mix together your wet ingredients: eggs, vanilla, honey/maple, oil and mashed bananas.
- 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:
Don’t forget to #asaucykitchen on instagram if you try these Paleo Chocolate Banana Muffins! I’d love to see what you make with it! You can also post your pictures to my facebook page!
- 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
- Preheat your oven to 350°F/180°C. Grease or line a 12 cup muffin tin. Set aside.
- 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.
- Add the dry ingredients to the bowl: (tapioca flour, coconut flour, baking soda, baking powder and salt) and mix until well combined.
- Stir in the chocolate chips. Optional: save a few chocolate chips to sprinkle over the top of the muffin batter just before baking.
- 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.
- 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.
- Let muffins cool for about 5 minutes then remove and set aside to cool.
- 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