Double Chocolate Banana Muffins (Dairy free, Gluten free, Paleo)
These Double Chocolate Banana Muffins are a decadent healthy chocolate banana muffins recipe made with healthier ingredients like olive oil, almond flour, and coconut sugar. These muffins are dairy-free, gluten-free, grain-free, and Paleo. They bake in less than 30 minutes!
Have some ripe bananas lying around? Then these healthy double chocolate banana muffins need to happen!
They are the best of both the chocolate muffin and banana bread worlds. They are moist, chocolatey, and have a hint of banana flavor. They are like little chocolate banana cakes! They also happen to be naturally Paleo, Dairy free, Gluten free, and Grain free.
Table of Contents
- Why this recipe works
- Recipe ingredients:
- Additions/ Substitutions
- Step by step muffin instructions
- Expert tips
- FAQs
- Other healthy muffin recipes you may like:
Why this recipe works
- They are a great way to use up ripe bananas.
- They satisfy your chocolate craving but in a healthier way. Almond flour is used instead of white flour. Olive oil is used instead of butter. Coconut sugar is used instead of refined white sugar.
- They are allergy friendly. They are dairy-free and gluten-free.
- These chocolate paleo muffins are also Paleo friendly.
- They bake in less than 30 minutes!
Recipe ingredients:
- olive oil– a good quality extra virgin olive oil.
- coconut sugar– this has a lower glycemic index than other sugars.
- eggs– these bind together the muffin batter.
- bananas– make sure they are ripe!
- almond milk– or any non-dairy milk of your choice.
- almond flour– blanched almond flour works best for baking.
- tapioca flour– this helps give the muffins great texture.
- coconut flour– a little goes a long way because coconut flour is so absorbant.
- baking soda– this helps the muffins to rise.
- cocoa powder– use an unsweetened type of cocoa powder.
- dairy-free chocolate chips– any brand that fits your dietary needs.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of olive oil, you can use avocado oil.
- Instead of coconut sugar, you can use brown sugar.
- Instead of almond milk, you can use oat milk, hazelnut milk or cashew milk.
- Instead of tapioca flour, you can use arrowroot powder.
Step by step muffin instructions
Step 1: Mix together the olive oil, coconut sugar, eggs, vanilla, mashed bananas, and almond milk together in one bowl.
Step 2: Mix together the dry ingredients in another bowl. This includes the almond flour, tapioca flour, coconut flour, baking soda, salt, and cocoa powder together.
Step 3: Mix the dry ingredients into the wet ingredients and fold in the dairy-free chocolate chips.
Step 4: Pour the batter into muffin tins.
Step 5: Bake!
Expert tips
- Use ripe bananas. They result in more banana flavor. They also mash more easily and I find result in a better banana muffin in general.
- Use unsweetened cocoa powder only. The coconut sugar and banana make these muffins sweet enough.
- Top your muffins in almond butter prior to eating. YUM.
FAQs
Yes, there is a Paleo brand of chocolate chips you can use. It is called HU chocolate.
In an airtight container on the counter for 3-4 days.
Yes! First, cool the muffins completely. Then individually wrap them in foil or freezer wrap, and freeze them in freezer bags.
Other healthy muffin recipes you may like:
These Almond Flour Banana Muffins from Texanerin have the perfect looking texture and sound amazing!
These Paleo Chocolate Cherry Muffins (GF) combine chocolate and cherries in a grain-free, dairy-free, yummy manner.
These Paleo Gluten-Free Apple Crumb Muffins taste like apple donuts!
Did you try this recipe? Please leave me a ⭐ review below!
Double Chocolate Banana Muffins (Dairy free, Gluten free, Paleo)
Ingredients
- 1/3 cup olive oil
- 1/2 cup coconut sugar
- 2 eggs
- 1/2 tsp vanilla
- 3 ripe bananas mashed
- 1/4 cup almond milk
- 1 1/4 cups almond flour packed
- 1/2 cup tapioca flour
- 2 Tbs coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup unsweetened cocoa powder
- 2/3 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease a 12 muffin tin pan.
- In a large bowl, mix the olive oil, coconut sugar, eggs, vanilla, mashed bananas, and almond milk together. Whisk until well mixed.
- In another bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, salt, and cocoa powder together. Mix with a fork until blended.
- Pour the bowl of dry ingredients into the bowl of wet ingredients and mix until just combined. Fold in the dairy-free chocolate chips.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
Notes
- Instead of olive oil, you can use avocado oil.
- Instead of coconut sugar, you can use brown sugar.
- Instead of almond milk, you can use oat milk, hazelnut milk or cashew milk.
- Instead of tapioca flour, you can use arrowroot powder.
Nutrition
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