Paleo Chocolate Banana Muffins Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
12 muffins
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Calories
287 kcal
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Course
Breakfast
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Cuisine
North American
Paleo Chocolate Banana Muffins Recipe
Description
The Paleo Chocolate Banana Muffins Recipe relies on ripe mashed bananas and almond flour as the base, providing a tender texture without traditional wheat flour. Cocoa powder adds a rich chocolate note, balanced by the natural sweetness from bananas and vanilla extract. Toasted walnuts folded into the batter introduce a crunchy texture, while paleo chocolate chips and cacao nibs offer bursts of chocolate throughout. Baking at 350 degrees Fahrenheit for 25 to 30 minutes ensures the muffins rise well and hold their structure. These muffins come out moist and dense, perfect for those avoiding grains and refined sugars.
The muffins are best cooled briefly in the tin before transferring to a rack to finish cooling, which helps prevent them from breaking apart. Including optional espresso powder deepens the chocolate aroma without making the muffins taste like coffee. The recipe makes a dozen muffins, ideal for sharing or storing for later.
Ingredients
- 2 tablespoons coconut oil
- 4 large banana mashed
- 4 large egg
- 1 cup almond flour or almond meal
- ¼ cup cocoa powder
- 2 teaspoons vanilla
- espresso powder optional
- 1 teaspoon baking powder
- ½ teaspoon salt sea salt
- 1 cup walnuts chopped, toasted
- 1 cup chocolate paleo chocolate chips
- cacao nibs optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with muffin liners. Melt the coconut oil in a small pan over medium heat. Note: If your walnuts are not toasted, pop them in the oven to toast while the oven is heating.
- In a large bowl, add the mashed bananas, eggs, almond flour, cocoa powder, vanilla, baking powder, sea salt, (if using) espresso powder, and the melted coconut oil. Beat well using an electric mixer. Stir through the walnuts, chocolate chips, and (if using) the cacao nibs.
- Divide the batter between the 12 muffin liners, filling each to the very top. Bake for 25-30 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
- Let the muffins cool for 5 minutes in the tin, then remove them and let them finish cooling on a cooling rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 287kcal | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 173mg | 7% |
| Potassium | 346mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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