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. 

Paleo Double Chocolate Banana Bread Muffins - grain-free, oil-free, dairy-free, and healthy! | TheRoastedRoot.com

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!

Paleo Double Chocolate Banana Bread Muffins - grain-free, oil-free, dairy-free, and healthy! | TheRoastedRoot.com

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!

Paleo Double Chocolate Banana Bread Muffins made with almond flour - this easy recipe is made in a blender, is grain-free, dairy-free, oil-free, and includes a vegan option! TheRoastedRoot.com

More Healthy Muffin Recipes:

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 made with almond flour - this easy recipe is made in a blender, is grain-free, dairy-free, oil-free, and includes a vegan option! TheRoastedRoot.com

Paleo Double Chocolate Banana Bread Muffins

4.55 from 64 votes
Moist, fluffy, ultra chocolaty paleo double chocolate banana bread muffins made oil-free, grain-free, dairy-free for a guiltless pleasure. 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 9 muffins

Ingredients

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

Serving: 1of 9 ยท Calories: 251kcal ยท Carbohydrates: 16g ยท Protein: 9g ยท Fat: 18g ยท Sugar: 7g
Author: Julia
Course: Breakfast
Cuisine: American
Keyword: chocolate, gluten free, grain free, paleo
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Paleo Double Chocolate Banana Muffins - grain-free, refined sugar-free, oil-free, dairy-free - a moist, delicious fluffy healthy muffin recipe!

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More

Need Help With Dinner?

View More Dinner Ideas
4.55 from 64 votes (64 ratings without comment)

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions and Reviews

  1. 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!

  2. 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!! ๐Ÿ™‚ ๐Ÿ™‚

    1. 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

    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

  3. 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.

  4. 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.

  5. 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.

    1. 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

      1. Hi Julia, These look delicious. My girls and I are going to bake them today ๐Ÿ™‚
        If we don’t have maple syrup, how much Stevia or Monk fruit should I put? Thanks!

      2. 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

      3. How about with honey as a sub? Iโ€™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?

      4. 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

    1. 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

    1. Hi there! Yes, absolutely! I froze all of my leftovers and they thaw and reheat just great! Hope you enjoy!

  6. 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.

  7. 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!

  8. 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.

      1. 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