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.
These paleo banana muffins have a really nice texture! They’re not quite fudgy but definitely headed that way.
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. 😀
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.
- 2 medium super ripe bananas (each banana was 185 grams with the peel and 143 grams without)
- 1/3 cup (106 grams) honey
- 2 teaspoon vanilla extract
- 2 eggs
- 1/4 cup (56 grams) refined coconut oil, melted*
- 200 grams (~2 cups but please weigh!) 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)
- additional mini chocolate chips for sprinkling, if desired
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.
Add the honey and vanilla and stir.
Add in the eggs and oil and stir until well combined.
In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.
Stir just until combined and then stir in the chocolate chips.
Spoon the batter into the muffin liners and sprinkle on additional chocolate chips, if desired.
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.
* You can use unrefined coconut oil if you don’t mind a slight coconut taste.
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