These Paleo Double Chocolate Banana Muffins are fudgy and rich, with loads of banana and chocolate. They’re the perfect grain-free, high protein treat or snack.
I think there’s nothing more comforting than some freshly-baked banana bread. It’s sweet, nutty, and so cozy. But, in my opinion, banana bread is usually lacking one very important component: chocolate.
So, this week, I set out to make banana bread that was full of chocolate–both cacao powder and chocolate chips, to be exact. Oh, and in the form of adorable muffins. After a little trial and error I made this recipe perfect. They’re fluffy, and also pretty darn fudgy (no dry muffins over here!).
Quick note on bananas: If yours aren’t super duper ripe (brown!), you can use this awesome microwave trick. They’ll be completely ripe and perfect for baking within minutes.
These muffins are so, so easy to whip up (think: 1 bowl and 15 minutes bake time). And they’re such a wonderful treat to have on hand for a quick breakfast, snack, or dessert. Enjoy!
Paleo Double Chocolate Banana Muffins
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 12 1x
Description
Grain-free, gluten-free, low-sugar, and dairy-free muffins that are fudgy and delicious.
Ingredients
2 mashed large bananas
3 large eggs
1/3 cup tahini or nut butter
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup almond flour
1/2 cup cacao or cocoa powder
3 Tbs coconut flour
1 tsp baking soda
1/4 tsp sea salt
1/3 cup dark chocolate chips, plus more for topping
1/3 cup chopped walnuts (optional)
Instructions
1. Preheat your oven to 350ºF and line a muffin tin with natural nonstick muffin liners.
2. Combine the mashed banana, eggs, tahini, maple syrup, and vanilla in a large bowl. Whisk using a handheld whisk or electric mixer just until the eggs are incorporated.
3. Add in the almond flour, cacao powder, coconut flour, baking soda, and sea salt. Whisk until smooth (there should still be some banana chunks!). Stir in the chocolate chips and walnuts using a rubber spatula.
4. Scoop the batter evenly into the prepared muffin tin. Sprinkle with remaining chocolate chips. Bake muffins for 15 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the muffins cool for about 5 minutes, then enjoy. Store leftovers in an airtight container at room temperature for up to five days.
Looking for more yummy Paleo muffin recipes? You’ll want to check out these:
