These moist and tender double chocolate banana muffins are quick and easy to make and taste just as decadent as rich chocolate cupcakes! Made with coconut flour and raw cacao powder so they’re paleo plus nut free, gluten free, and dairy free. Kid approved and great for snacks and dessert!
My family can’t resist anything made with bananas, and definitely won’t turn down anything double-chocolate!
These chocolate banana muffins disappeared in just a few hours in my house, which was my cue to post the recipe as fast as possible.
They’re easy to make, made with real food ingredients, and perfect to put some of those extra bananas to good use.
What You Need to Make Double Chocolate Banana Muffins
I decided to use a combination of coconut and tapioca flour here, which means these banana muffins are paleo and also nut free.
I know that coconut is technically considered a nut, but I’ve learned from my readers that many with tree nut allergies can actually tolerate coconut well.
It’s also not a bad idea to give the almond flour a break once in awhile, for those of us who bake with it often. Here’s what you’ll need to prepare these double chocolate banana muffins:
tapioca flour, or arrowroot
raw cacao powder, or unsweetened cocoa powder
fine sea salt
overripe bananas
eggs
raw honey or pure maple syrup
full fat coconut milk
dark chocolate chips or paleo chocolate chunks
How to Make Double Chocolate Banana Muffins
These muffins come together quickly and easily. No special equipment necessary!
Preheat your oven to 350° F and line a 12-cup muffin pan with parchment liners. In a medium bowl, combine the coconut flour, tapioca or arrowroot, cacao powder, baking soda and salt. Set aside.
In a separate large bowl, whisk together the mashed bananas with the eggs, honey or maple, coconut milk and vanilla until well combined and smooth. Add the dry ingredients to the wet and stir until no dry mixture shows.
Stir in the chocolate chips, chopped chocolate or chunks, then spoon the batter into the muffin liners 3/4 of the way up to make about 12 muffins.
Bake in the preheated oven for 22-25 minutes or until completely set in the center – a toothpick inserted in one should come out with a few crumbs.
Allow the muffins to cool in the pan on a wire rack for about 15 minutes, then remove from the pan and continue to cool on the wire rack.
Store leftover muffins loosely covered at room temperature for the first day, then cover and refrigerate for up to 5 days. You can also freeze them to keep even longer.
Where Can I Find Paleo Chocolate Chips?
Most chocolate chips, even dark chocolate chips, contain cane sugar which makes them not technically paleo.
Luckily, there are a few different options if you want to avoid refined sugar completely. Hu Kitchen makes chocolate bars sweetened with coconut sugar, and you can simply chop those up and add to the batter.
They also make a product called “Gems” which are larger chocolate baking chunks. For a sugar free keto option, Lilly’s chocolate chips are a good choice.
If you don’t mind cane sugar, Enjoy life makes dairy free and soy free dark and semi sweet chocolate chips, chunks and mini chips. I’ll link all of these products with a photo below the recipe box.
I hope you’re ready for a super easy and delicious baking recipe that tastes like chocolate cake but is WAY healthier! Get your bananas mashed and preheat your oven – it’s time to bake!
Double Chocolate Banana Muffins {Paleo, Nut Free}
Double Chocolate Banana Muffins {Paleo, Nut Free}
Ingredients
- 1/2 cup coconut flour sifted*
- 1/4 cup tapioca flour or arrowroot
- 1/2 cup raw cacao powder sifted*
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 3 overripe medium bananas mashed
- 3 large eggs at room temperature
- 1/3 cup raw honey or pure maple syrup
- 1/4 cup coconut milk full fat
- 2 tsp pure vanilla extract
- 2/3 cup dark chocolate chips or Paleo chocolate chunks like Hu Kitchen Gems. Chopped dark chocolate also works.
Instructions
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Preheat your oven to 350° F and line a 12-cup muffin pan with parchment liners.
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In a medium bowl, combine the coconut flour, tapioca or arrowroot, cacao powder, baking soda and salt. Set aside.
-
In a separate large bowl, whisk together the mashed bananas with the eggs, honey or maple, coconut milk and vanilla until well combined and smooth. Add the dry ingredients to the wet and stir until no dry mixture shows.
-
Stir in the chocolate chips, chopped chocolate or chunks, then spoon the batter into the muffin liners 3/4 of the way up to make about 12 muffins.
-
Bake in the preheated oven for 22-25 minutes or until completely set in the center - a toothpick inserted in one should come out with a few crumbs.
-
Allow the muffins to cool in the pan on a wire rack for about 15 minutes, then remove from the pan and continue to cool on the wire rack. Store leftover muffins loosely covered at room temperature for the first day, then cover and refrigerate for up to 5 days. You can also freeze them to keep even longer. Enjoy!
Recipe Notes
*Coconut flour and cacao powder can be lumpy, and if yours is, it's best to sift it to get a smoother mixture. Measure after sifting to make sure measurements are correct.
Nutrition
Shop Products and Ingredients:
Want More Nut Free Paleo Baking Recipes? Try One of These!
Chocolate Frosted Chocolate Donuts
Cassava Flour Chocolate Chip Cookies
Chocolate Cupcakes with Chocolate Frosting
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Sounds absolutely divine! I must try it! Thanks for the recipe:)
Is carob a sufficient substitute for the cacao? If so, a one for one substitute? I can no longer have chocolate, but I’d love to try these!
Could you use flax eggs instead?
Looks yummy! I appreciate any nut free recipes you offer 🙂 Just an FYI…coconut is actually a fruit. It’s unfortunate the FDA chose to to put coconut in the category of tree nuts because it causes anxiety and confusion. My daughter is very allergic to all tree nuts and it took her quite some time to trust eating a product that had a nut allergy warning because it contains coconut. I’ve been cooking and baking with coconut for years and we love it! Thank you for your recipes (the creamy tuscan chicken recipe is one of my favorites!!!)
Hello, can you possibly give a grams Weight for the bananas?
So good! Everyone in the household loved it! This is my go to website for all things paleo.
These are fantastic! I shy away from almond flour desserts but these are great!
Can I sub Bobs red mill paleo flour for the coconut flour and arrowroot?
Once again- Delightfully tasty! This is my fourth time making these and I make it exactly as it states. Each time it is 200% amazing!
These muffins are sooooo good! Everyone here loves it and they ask for it over and over again.
I have done these and we love it!!! Now I would like to make mini muffins for the kids, since they don’t usually eat the whole muffin. Should I reduce the baking time?
Hi Michele, is it intentional that this recipe doesn’t call for any coconut oil/butter/fat? I just made these and while they taste really good, they stuck to the parchment liners. Wondering if anyone else had this problem?
This recipe is great! I just pulled one from the freezer and microwaved for 10 seconds: still delicious!
I have made these 3-4 times and I haven’t had a bad batch! I never sift the flour or cocoa, sometimes I use 3 medium or 2 large bananas and they still turn out great! I’ve been known to eat all of them throughout a week with no side effects.
These muffins were absolutely delicious. Lovely and moist and full of the perfect blend of chocolate and banana.
I said to my husband – before I commit to going paleo, I need to find some good sweet treats. Wow, these did not disappoint! Insanely good. I will be checking out the rest of your recipes.