Paleo Chocolate Chip Banana Muffins
I think it is safe to say these Paleo Banana Muffins will become your new standard muffin recipe. They have become mine!
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Table of contents
Why I Love This Paleo Recipe For Chocolate Chip Banana Muffins
Over the years I have always loved having bananas on hand for a quick snack or to use in banana date bread, banana chocolate chip bread and banana pancakes. But lately I have been following a grain-free paleo diet and I haven’t been able to make them. So I been finding a surplus of bananas ripening on my counter.
Then a couple weeks ago, I started working on coming up with ways of using overripe bananas that were naturally grain-free and dairy free. I have added them to Green Protein Smoothies and now I have discovered my favorite paleo banana recipe ever: Paleo Banana Chocolate Chip Muffins.
- Very easy recipe perfect for beginners
- Makes a great breakfast or snack
- They are made in a blender
- Can be frozen
- Grain-free and gluten-free
- No dairy
Ingredient Notes For These Grain-Free Muffins
- Bananas: Slightly over-ripe bananas that are starting to turn brown have the best sweet banana taste
- Eggs: In paleo baking you usually need an extra egg to help hold everything together (there’s no gluten to do so) and it also helps them rise and become fluffy.
- Maple syrup or honey: choose your favorite paleo sweetener. I used dark robust maple syrup but if you do not have maple syrup, you can use honey or agave instead. If you’re looking for the best maple flavor, use dark.
- Oil: Avocado oil, organic canola oil or sunflower oil. If your diet allows for ghee you can use that or melted coconut oil.
- Vanilla extract: To flavor the batter you’ll need a little vanilla. Choose alcohol-free extract if desired.
- Almond flour: like the finely milled Bob’s Red Mill almond flour. If you want to take the time to sift it through a coarse sifter you can, but I don’t when I make these, and even though the batter looks lumpy the muffins finished aren’t affected. I did also test this with the natural flour and even with a blend of almond and hazelnut flour, but I think the fine almond flour gives the muffins the best texture.
- Arrowroot flour: There is also arrowroot starch in them. You can find it in the gluten-free section of good supermarkets or the gluten-free baking section of health food stores. It also sometimes can be found in the bulk section of health food stores, but I like to buy it by the bag- like Bob’s Red Mill.
- Coconut flour: I added a little bit of coconut flour. I think it is helpful to add this to muffins because it helps to absorb some of the liquid, and adds natural sweetness. I found this helped keep the chips from sinking to the bottom of the muffins. A little goes a long way with coconut flour- only 3 tablespoons is necessary.
- Baking soda
- Dairy-free mini chocolate chips: I use the Enjoy Life mini chips because it spreads the max chocolate taste out among the muffins. They are dairy free, but they are sweetened with cane sugar, so if you are strict paleo, you’ll have to chop up a paleo chocolate bar.
How to Make Paleo Banana Muffins
- First the wet ingredients (including the bananas) go straight into the blender. I love this method because there’s no mashing involved, but the blender actually whips air into the mixture so it helps to lighten the crumb of the muffin! Double win!
- Then you’ll want to mix up your dry ingredients. Whisk the dry ingredients in a bowl and try to break up any clumps with your whisk. Then pour in the wet ingredients and stir with a silicone spatula. Mix it until the flour is mixed in completely while avoiding overmixing. (While there is no risk of making the muffins tough from over-mixing since there is no gluten, you do run the risk of making them too dense by beating the air out of the batter.)
- Then add in the chocolate chips. I like to set aside some of the chips to dot on top. It doesn’t taste any different, but I love seeing them on top!
- These bake up to have a really lovely golden top. But they are not too dark, nor dry at all. Bake them in the center of the oven, and let them cool in the pan for 5 or 10 minutes before transferring them to a cooling rack.
How To Store Paleo Banana Muffins
- These are perfectly happy to be kept at room temp for three days. I think a little pop in the microwave to warm them up is very nice, but not necessary. Keep them covered. Just make sure they are completely cool before doing so, or the cover will trap moisture, and they will become wet.
- For longer term storage, place them in a resealable container or resealable plastic bag and freeze up to two months. Defrost at room temperature or defrost in the microwave (about 25 seconds.)
More Paleo Recipes You’ll Love
- Our favorite Paleo Chicken and Veggie Soup is a great lunch and an awesome meal-prep recipe
- Paleo Frosting is made with kitchen staples and totally dairy free!
- For a summer side try out this Paleo Sweet Potato Salad instead of white potatoes.
- These Paleo Pumpkin Muffins look amazing too!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
These paleo banana muffins with chocolate chips will be your new standard grain-free and dairy-free muffin recipe. I have been baking them over and over and they disappear within hours! My whole family loves them. They are sweetened with maple syrup and made with almond flour so they’re naturally gluten-free!
- 2 bananas, peeled and broken in half
- 3 large eggs
- 1/2 cup maple syrup or honey
- 3 tablespoons avocado oil, organic canola oil or sunflower oil
- 2 teaspoon vanilla extract, alcohol free if desired
- 1 ½ cup almond flour
- ½ cup arrowroot flour
- 3 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup dairy-free chocolate chips, preferably mini
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or coat with cooking spray.
- Combine bananas, eggs, maple or honey, oil and vanilla in a blender. Blend until smooth.
- Whisk almond flour, arrowroot, coconut flour, baking soda and salt in a large bowl. Add the banana mixture and mix with a silicone spatula until thoroughly combined. Stir in chocolate chips.
- Spoon the batter into the prepared muffin tin wells, dividing evenly. Transfer to the oven and bake until the muffins spring back when touched lightly in the center, 25 to 28 minutes. Let cool in pan 10 minutes. Transfer to a wire rack to cool. Store at room temperature up to 3 days in a sealed container, or freeze up to 2 months.
Feel free to sub in a half cup of chopped paleo chocolate bar for the mini chocolate chips if you are avoiding cane sugar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Paleo
- Serving Size: 1 muffin
- Calories: 188
- Sugar: 11
- Sodium: 183
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 22
- Fiber: 2
- Protein: 5
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