The most delicious, rich, and decadent tasting chocolate banana muffins made with healthier ingredients like almond and coconut flours.

For the record, I am totally not on the paleo bandwagon. I’m sticking to camp plant-based but I think paleo baking is fantastic. Though I could never turn down a fresh baguette or croissant, I try to stay away from white flour and sugar 99% of the time. They really do nothing good and there are so many nutritious alternatives now – oat flour, almond flour, almond meal, coconut flour, quinoa flour…

 The cutest banana peeler in all the land. But really.

Today yummy little baker and I decided to make some banana muffins while big sis was at school. We decided to toss in some raw cacao and I decided to use almond meal instead of flour. Risky, but successful. And using Lily’s Sweets chips means no added sugar.

Delicious chocolate banana muffins made with almond and coconut flour.

The result was what I think real bakers would call a “tender crumb” – but that sounds so silly and pretentious. It was moist and cake-like/cupcake-ish. Like a banana muffin, only chocolatey.

These quick muffins can be whipped up quickly all in one bowl. Our batter was ready before the oven was finished preheating. Print or Pin to save and make over the weekend!

Yield: 11-12 Muffins

Paleo Chocolate Banana Muffins

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Eat chocolate for breakfast with these delicious, rich, and decadent tasting chocolate banana muffins made with healthier ingredients like almond and coconut flours.

Paleo Chocolate Banana Muffins


  • 3 very ripe bananas
  • 2 Tablespoons coconut oil or melted butter
  • 1/3 cup honey or maple syrup
  • 1 dropper of liquid stevia* (or 2 additional Tablespoons honey)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup almond meal (I used Trader Joe’s)
  • ¼ cup coconut flour (if you don't have coconut flour, you can sub 2/3 cup whole wheat or gf flour)
  • 1/3 cup cacao powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 cup mini chocolate chips, plus 1 tablespoon, divided (Lily's recommended)


  1. Preheat oven to 350 degrees F. Line a muffin tin with liners.
  2. Place peeled bananas in the bowl of a mixer. Beat until well mashed.
  3. Add oil, honey, stevia, egg, and vanilla, and continue to beat on medium until well combined. Add almond meal, coconut flour, cacao, baking soda, and baking powder and beat on low until well combined. Stir in ¼ cup of chocolate chips. Scoop batter into the prepared muffin liners. Sprinkle with remaining chocolate chips.
  4. Bake 18 minutes, or until a toothpick comes out clean. These muffins are best served warm.


Vegan Option:

  • Use maple or coconut syrup instead of honey.
  • To make a vegan "egg" replacement, stir 1 tablespoon flax meal with 3 tablespoons warm water.
  • Be sure to use vegan chocolate chips.

Gluten Free Option:

  • Make sure the chocolate chips are gluten free.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 32mgSodium: 294mgCarbohydrates: 36gFiber: 5gSugar: 16gProtein: 10g
Chocolate banana muffins made with almond and coconut flour.