Best Ever Paleo Almond, Banana & Chocolate Muffins


These decadently fudgy paleo almond, chocolate banana muffins are super rich and very very more-ish! Naturally sweetened with honey and being gluten-free and dairy-free, they are a delicious and relatively healthy treat.

As my Nanna used to say, everything in moderation does you good… I am a big believer in that!

These paleo almond, chocolate banana muffins have a really nice solid fudgy texture! Whilst they are not fudge, when you eat them still steaming warm, they are definitely headed that way. Which is probably another reason why they are so tempting. You’d be hard put to eat more than 2 at a time as they are very filling which makes them a great choice for kids lunch boxes. The energy hit they will get will keep them going throughout the day.

The banana taste is not particularly strong in these almond, chocolate, banana muffins and the mix of chunky pieces of chocolate is a good addition. Keep your chopped chocolate on the larger side as it’s nice to bite into bigger pieces:)

I have tried subbing the banana with cooked apple which was something I was curious to try out as an alternative to banana as some folks don’t’ like the taste of banana.  I had no idea how that’d work out…… and it was surprisingly good. Make sure the cooked apple is quite dry – not too much water as it will make for a sloppy mix which will take ages to cook, if at all.

These paleo almond, chocolate banana muffins are nice and moist with a rich, dark chocolaty taste. Also, if you are not keen on the flavor of coconut, use a brand of coconut oil which has no flavor.


Ingredients List

Prep Time: 10 min Cook Time: 18 min Ready in: 30 minutes or so
Yield: 12 to 16 muffins depending on how large your muffin tin holes are…

  • 2 to 3 medium super ripe bananas weighing 370 grams without skin on. Make sure you weigh bananas please.
  • 1/3 cup (106 grams) honey
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/4 cup (56 grams) refined coconut oil, melted
  • 230 grams almond flour
  • 2/3 heaped cup cocoa powder
  • 1 heaped teaspoon baking soda
  • 1/2 teaspoon Celtic salt – you can use table salt
  • 1 cup dark, milk or white chocolate chips use dairy-free, paleo chocolate chips if you prefer. The chocolate is best in slightly larger chunks, so when chopping chips, don’t make them too fine. It’s nice to have the chocolate hit…
  • Icing sugar and cinnamon blend to shake over the top of muffins to decorate



Make sure you preheat the oven to 350°F or 175°C. Line your muffin tin with 12 muffin liners in pretty colors. Depending on the size of your muffin tin holes, you may find you get as many as 15 or 16 muffins…

In a medium bowl, add almond meal, cocoa powder, baking powder, Celtic salt and break bananas into small chunks. You can also mash the bananas before adding if you don’t have a Bamix.

Add the melted coconut oil, honey and vanilla.

Add in the eggs and stir well with a fork, or use a Bamix stick until all the ingredients are just combined.
Stir in the chocolate chips.

Spoon the mixture into the muffin pan liners to 3/4 of the way to the top.

Bake for 18 minutes or until the surface springs back when pressed in. You can also insert a toothpick in the center. When it comes out clean, they are baked.

Be careful not to confuse melted chocolate chip with uncooked muffin mixture.

Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.

Place in an airtight container and store in the refrigerator for up to 5 days.

Some Variations

almond-banana-choc muffins

It’s rare that I stick with the same recipe, I love adding in different ingredients and mixing up the flavors. As this is a stable mixture, it is quite forgiving. I have added a few different ingredients to give subtle and not so subtle flavors:

  • Raspberries-  push 5 to 7 raspberries into the top of the mix before putting in the oven
  • Add a teaspoon full of cinnamon
  • 3/4 Of a cup roughly chopped macadamia nuts
  • 1/2 teaspoon of chili powder- how much you add is dependent on your taste buds!
  • 3 Tablespoons of zested orange rind – chocolate and orange are made for each other
  • Sour cream can be used instead of coconut oil

These are a few suggestions I have tried and which have worked well. Be brave and experiment to see what works for you- you may have a new inventive winner of a recipe when you make these paleo almond, chocolate banana muffins !:)



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