Moist, fluffy, ultra chocolaty paleo double chocolate banana bread muffins. These delightful treats are easy to make in your blender, are oil-free, grain-free, dairy-free and made with whole food ingredients for a guiltless pleasure.
Calling all chocoholics and banana bread lovers!: These muffins may just be your new favorite treat!
A mash up of sultry chocolate cake and banana bread, these double chocolate delights contain a little something for everyone. It’s also a riff off my classic Paleo Banana Bread recipe.
These healthy muffs are mouth-watering enough to be considered dessert, but nutritious enough to be considered snack. Post-workout refuel? Get it!
Made with almond flour, cacao powder, and ripe bananas, these muffins are squeaky clean. They are gluten-free (and grain-free), oil-free, and dairy-free.
Making these double chocolate banana bread muffins is as easy as can be.
How to Make Chocolate Banana Bread Muffins:
All we do to prepare the muffin batter is blend everything except for the chocolate chips in a blender. Once blended, we fold in the chocolate chips, transfer the batter to a muffin tray and bake!
Change it up by added chopped nuts and get wild with your chocolate selection.
Can I Make This Recipe Using Coconut Flour?:
Yes, but no. You can absolutely make chocolate banana bread muffins using coconut flour, but the whole recipe will be different. If you want to make them using coconut flour, follow my recipe for Coconut Flour Banana Bread, but add 1/2 cup of cocoa powder and 1/2 cup chocolate chips.
Follow the ingredients on that recipe, but prepare it in a muffin tray and bake for 20 to 30 minutes.
Batches on batches on batches aaaaand GO!
More Healthy Muffin Recipes:
- Gluten-Free Chocolate Chip Zucchini Muffins
- Avocado Chocolate Muffins (Paleo)
- Coconut Flour Cranberry Orange Muffins
- Paleo Butternut Squash Muffins
- Chocolate Chip Paleo Vegan Banana Muffins
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out, and thank you for your support!
For a sultry little treat…
Paleo Double Chocolate Banana Bread Muffins
Ingredients
- 1 cup ripe banana mashed (2 large bananas)
- 2 Tbsp pure maple syrup
- 3 large eggs
- 2 cups finely ground almond flour
- 1/2 cup raw cacao powder or cocoa powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a muffin tray with muffin cups.
- Add all ingredients except chocolate chips to a blender and blend until smooth (note: you can prepare the muffin batter in a mixing bowl if you'd prefer!). Stir in the chocolate chips.
- Transfer batter to the lined muffin pan, filling the holes 3/4 of the way up.
- Bake on the center rack of the preheated oven 18 to 22 minutes, or until muffins are puffy and cooked through. Allow muffins to cool at least 40 minutes before peeling the papers off and eating.
Nutrition
These are delicious and fudgy! I had to substitute raw honey because I was out of pure maple syrup. I actually preferred these two days after I made them!
Love that! I’ve noticed baked goods sometimes taste better in the following days as well…so great! 🙂 xo
Good flavour 🙂 turned out moist but still kind of dry. I think I’m used to mores eggs? Thanks for sharing!
I just made these and love them! They were a bit too dark for me though! For next time, would you advise maybe cutting the cocoa powder in half if I prefer it a bit sweeter?
Thanks!! 🙂 🙂
You could add more pure maple syrup or banana, or cut down on the amount of cocoa powder…any of those options will work for sweeter muffins! xoxo
Can you replace almond flour with spelt flour 1:1?
Hi there,
I haven’t tested the recipe using spelt flour, so I can’t be sure firsthand, but my google search tells me it should be 1/2 cup of spelt flour for every 1 cup of almond flour. I would use this ratio and adjust if the batter looks too runny. Let me know how it turns out! xo
Made these over the weekend, they turned out moist and definitely ‘double’ chocolate-y. I would have liked them slightly sweeter, perhaps it’s the very dark chocolate I used that made the muffins on the bitter side. The recipe, however, is easy and yields the number of muffins as promised.
Anyone use honey instead of maple syrup??
Made a double batch. Ate one out of the oven and now I don’t want to share with my grandchildren. I may need remedial sharing lessons.
LOL, too cute! I’m so glad you enjoy the muffins! xoxo
Love this recipe! We make mini muffins and freeze them. One batch makes exactly 24 mini muffins. I’m curious, have you tried omitting the maple syrup completely? Are the bananas sweet enough? We don’t add chocolate chips when we make it and would like even less sugar.
Hi Theresa, I haven’t tried the recipe without pure maple syrup. It would be a matter of preference if it’s sweet enough for you without. You could substitute a sugar-free sweetener like xylitol or erythritol instead if you’d like! xo
Hi Julia, These look delicious. My girls and I are going to bake them today 🙂
If we don’t have maple syrup, how much Stevia or Monk fruit should I put? Thanks!
Hi Flavia! I would use 2 tablespoons then taste the batter to see if it was sweet enough for me and adjust from there. I hope you love them!! xoxo
How about with honey as a sub? I’m allergic to maple? And if I added 2 scoops of collagen peptides to the recipe to make them protein muffins, will I need to add more moisture somewhere?
Hi Kim,
You should be able to substitute honey just fine…just keep an eye on the muffins because goods using honey tend to burn quicker than those made with maple syrup due to the lower smoke point of honey. At two scoops, you shouldn’t need to add more liquid. Let me know if you have any other questions! xoxo
Hi there,
Do you think I could use coconut flour instead of almond meal?
Thanks
Hi Lisa! Yes! Follow my recipe for Coconut Flour Banana Bread, but add 1/2 cup of cocoa powder and 1/2 cup chocolate chips. Follow the ingredients on that recipe, but prepare it in a muffin tray and bake for 20 to 30 minutes…you’ll probably have to play with the bake time, as I’ve never tested the recipe in this way, so I can’t be sure. Enjoy! xo
This recipe is delicious! My muffins came out moist and so tasty. Thank you!
I’m happy to hear you like them!! Thanks so much for the sweet note! xo
Hi! Can these be frozen?
Hi there! Yes, absolutely! I froze all of my leftovers and they thaw and reheat just great! Hope you enjoy!
I made a batch of these chocolaty banana beauties this afternoon. Used semi sweet chips and dutch processed cocoa powder. They’re SO moist and delicious! Thanks for this recipe. Its sure to be a family favorite.
I’m so thrilled to hear you like them, Andrea!! Thanks for the sweet note! 😀 xo
These muffins are just the kind of treat that I like to bake up during the week for breakfast or snacks, and bonus that there’s double the chocolate goodness!
They’re just so sultry!! Definitely an amazing pick-me-up! xo
i just made banana bread with 70 AP and 30 almond flour. im going to try your recipe next time as it looks very similar, just little more eggs and all almond flour. thank you for sharing.
Oooooh sounds delicious! Let me know how you like them, lady! xo
Love this recipe! But Could I replace the maple syrup with more bananas or date paste?
Hi Jen!
You can definitely replace the pure maple syrup with either more banana or date paste, but the consistency will be slightly different. You may need to add a smidge of liquid (coconut milk, almond milk would work) if the batter is too thick. Let me know what you end up doing! xoxoxo