Choco Banana Muffins Recipe

Servings: 8 Preparation time: 10 minutes Cook time: 15-20 minutes Ready in: 25 minutes Ingredients • 1/4 cup (960 ml) extra-virgin coconut oil, melted • 1/2 cup (480 ml) raw honey • 1/4 cup (960 ml) packed unrefined brown sugar • 2 pasture-fed, free-range eggs • 3 teaspoons (15 ml) pure vanilla extract • 1 1/2 cups (480 ml) ripe bananas, mashed • 1 3/4 cups (960 ml) almond flour • 3 teaspoons (15 ml) baking soda • 1 tablespoon cinnamon • 1 cup (240 ml) walnuts, chopped • 1/2 cup (480 ml) chocolate chips (70%–90% cocoa) Directions 1. Preheat oven to 350 degrees f (180°C). Line an 8-cup muffin pan with paper liners. 2. Whisk together coconut oil, honey, and brown sugar in a bowl. 3. Beat eggs in another bowl, then stir in vanilla and mashed bananas. Mix together the flour and baking soda, then add them to the egg mixture. 4. Stir in cinnamon, walnuts, and chocolate chips. Fill muffin cups half full. 5. Bake for 15-20 minutes, or until a toothpick inserted into the center of each muffin comes out clean or with only a few crumbs sticking to it.

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Choco banana muffins are the bake-sale classic made paleo: ripe mashed banana, almond flour, and a generous cup of walnuts with dark chocolate chips folded through. Cinnamon and vanilla give them that warm, bakery-case aroma while the high-cocoa chips keep them rich rather than cloying. Fifteen minutes in the oven and breakfast is sorted for days.

Pro Tips

• Use very ripe bananas — the browner the better. Their natural sweetness is what keeps these muffins moist without excess sugar.
• Fill the muffin cups only half full. The batter rises considerably and overfilled cups spill over instead of doming.
• The toothpick test is the way to go: 15-20 minutes, until it comes out clean or with just a few crumbs. Over-baked almond flour muffins go dry fast.
• Choose 70-90% cocoa chocolate chips as the recipe specifies. Lower-cocoa chips make the muffins cloyingly sweet against the banana and honey.

Frequently Asked Questions

How many muffins does this recipe make?

Eight muffins — a perfect batch for breakfasts and snack boxes through the week.

Are these muffins paleo?

Yes — almond flour, coconut oil, honey, banana, eggs, and dark chocolate chips. The recipe uses unrefined sweeteners throughout.

Can I freeze these muffins?

Absolutely — freeze them cooled and airtight for up to 3 months, then thaw at room temperature or warm briefly in the oven.

What can I use instead of walnuts?

Pecans or chopped almonds are great substitutes. Omit them entirely for nut-free muffins and add extra chocolate chips instead.

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