Paleo Banana Nut Chocolate Muffins

Today, I am sharing with you a favorite Paleo banana nut chocolate muffins recipe. I love how they turned out – moist and delicious, but not overly sweet. You can taste the bananas, nuts and chocolate chips – the muffins taste just like banana bread.

I just returned from a long fun weekend away in Mississippi with my family but I am excited to get back home to my routine, meal planning and cooking at home.

These muffins are paleo, gluten-free and dairy-free. I made with almond butter, coconut oil, and coconut flour. This combination creates the perfect texture for these paleo banana nut chocolate muffins.

This is such an easy recipe. Just 10 minutes prep work and pop them in the oven for 25 minutes. These quick & easy muffins are great as a snack, for dessert and even breakfast.

I hope you give them a try and let me know how you like them! 🙂

What you need:

• 3 bananas (2½ cups mashed)
• 3 eggs
• 1/4 cup melted coconut oil
• ½ cup almond butter (or nut butter of choice)
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 1/2 cup coconut sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• pinch of sea salt
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts

Preparation

Preheat the oven to 350ºF. Place muffin paper cups in the cups of a muffin pan.

In a large bowl, combine the mashed bananas, eggs, coconut oil,  nut butter and vanilla extract until fully combined.

Add the coconut flour, coconut sugar, baking soda, baking powder, cinnamon and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks and chopped walnuts.

Pour the batter into the prepared muffin pan (fill the paper cups to the top). Bake in the preheated oven for about 25 minutes. A toothpick inserted into the center should come out clean.

Remove from oven and allow to cool on a wire rack for about 10 minutes. Remove muffins from muffin pan and place on a cooling rack to finish cooling.

More healthy & paleo muffins:

How To Make Paleo Banana Nut Chocolate Muffins

5 from 7 votes

Print Review Pin It!

Paleo Banana Nut Chocolate Muffins

Rich, soft, and moist Paleo Banana Nut Chocolate Muffins - they are gluten free, grain free, dairy free, and Paleo. So delicious! 

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12

Calories 269kcal

AUTHOR Neli Howard | Delicious Meets Healthy

INGREDIENTS

• 3 bananas, 2½ cups mashed3 bananas, 2½ cups mashed
• 3 eggs3 eggs
• 1/4 cup melted coconut oil1/4 cup melted coconut oil
• ½ cup almond butter, or nut butter of choice½ cup almond butter, or nut butter of choice
• 1 teaspoon pure vanilla extract1 teaspoon pure vanilla extract
• ½ cup coconut flour½ cup coconut flour
• 1/2 cup coconut sugar1/2 cup coconut sugar
• 1 teaspoon baking soda1 teaspoon baking soda
• 1 teaspoon baking powder1 teaspoon baking powder
• ½ teaspoon cinnamon½ teaspoon cinnamon
• pinch of sea saltpinch of sea salt
• 1/2 cup chocolate chips1/2 cup chocolate chips
• 1/2 cup chopped walnuts1/2 cup chopped walnuts

INSTRUCTIONS

• Preheat the oven to 350ºF. Place muffin paper cups in the cups of a muffin pan.
• In a large bowl, combine the mashed bananas, eggs, coconut oil, nut butter and vanilla extract until fully combined.
• Add the coconut flour, coconut sugar, baking soda, baking powder, cinnamon and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks and chopped walnuts.
• Pour the batter into the prepared muffin pan (fill the paper cups to the top). Bake in the preheated oven for about 25 minutes. A toothpick inserted into the center should come out clean.
• Remove from oven and allow to cool on a wire rack for about 10 minutes. Remove muffins from muffin pan and place on a cooling rack to finish cooling.

NUTRITION

Serving: 83g | Calories: 269kcal | Carbohydrates: 26g | Protein: 6.2g | Fat: 16.8g | Saturated Fat: 6.5g | Polyunsaturated Fat: 10.3g | Cholesterol: 43mg | Sodium: 145mg | Fiber: 2g | Sugar: 15.7g

Course Dessert

Cuisine American

♥ FAVORITE THINGS ♥
Used in this post: