Coconut Banana Chocolate Chip Muffins (Gluten-free and Paleo)

I discovered this recipe on www.multiplydelicious.com and it is delicious every time we make it. I love that I can also make it for my son’s school lunches since it is nut-free.  I then also know he is getting a treat in his lunch, but a healthy one.  Paleo, for those of you who may not be familiar with the term is a way of eating that is the way our ancestors (the hunter-gatherers) ate.  It is low-glycemic, no grains or dairy but tons of vegetables, fruit and grass-fed meat.  We try to eat this way as much as we can since our bodies seem to respond well and scientifically it makes a lot of sense to us.  Hope you enjoy this as much as we do.

6 eggs

1/3 cup coconut milk (canned)

1 tablespoon maple syrup (optional)

1 teaspoon salt

1 teaspoon vanilla extract

1/4 cup coconut oil, melted

3/4 cup coconut flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup mashed ripe bananas (about 3 bananas)

1/2 cup dark chocolate chips, (I chop up a dark chocolate bar 72% cocoa or more)

Instructions:

Preheat oven to 375.  Line a 12-cup muffin pan with paper liners.

In a large bowl, combine eggs, coconut milk, maple syrup, sea salt, and vanilla extract.  Whisk to combine and set aside.

Sift coconut flour, baking powder, baking soda, and cinnamon into the wet ingredients.  Whisk vigorously until no lumps remain.  Stir in melted coconut oil until well combined.  Fold in banana and chocolate chips until incorporated.

Using a large ice cream scoop, add one level scoop to each muffin cup.  Sprinkle each muffin with a few additional chocolate chips.  Bake muffins for 15 to 18 minutes or until muffins are golden and spring back when pressed gently.  Once baked, cool for 10 minutes.

Serve and enjoy!

Note: I recommend you keep these in an air-tight container and store in the refrigerator to keep fresh longer.  When ready to heat just heat up and enjoy.

42 thoughts on “Coconut Banana Chocolate Chip Muffins (Gluten-free and Paleo)

  1. I made these yesterday and loved them! I have made so many coconut flour muffins and the texture always seems to be off. Im not sure if it was your method of incorporating the ingredients or what.. but it was delish! They were muffin like and even on the airy side. I modified mine by using pecans instead of chocolate and doubled the cinnamon for more of a banana nut muffin. Thanks for the great recipe!

      • That’s a great question, I haven’t made the mini muffins yet of this recipe. I would just watch it a little more closely knowing it will likely take less time. Wish I had a better response for you. Hope they turn out great for you!

  2. Pingback: Banana Chocolate Chip Muffins | Zucchini and Zebras

  3. Just took mine out of the oven. They look and smell wonderful! This was my first attempt at baking with coconut flour and I can’t wait to taste them. I did have to use almond milk instead of the coconut milk; I’m sure they’ll be just as good! Thanks for the recipe!

  4. Any recommendations for those sensitive to egg whites. I can still eat the yolks. I was thinking about maybe some pumpkin or applesauce to give it more liquid? I know you probably haven’t tried it but if you did how much would you sub? I don’t normally do a flax sub d/t high omega 6.

    • Hi,
      I haven’t tried it with any substitutions but I’m quite sure it would be fine to replace each egg with one tablespoon of ground flax and 3 tablespoons of water. I have used this in other recipes and it was fine. Hope this helps!
      Cindy

  5. Any suggestions for substituting coconut flour? My little boy has a nut allergy and I’m afraid to bring any nuts into the house!!

    • Hi Heather,
      Coconut flour is likely a great substitution for you since it is not a nut. Although it does have the word nut in it, it is not considered a nut.
      Hope this helps and that you enjoy baking with it for your son!

  6. I just put these in the oven! I added blueberries because why not?!! 🙂 Can’t wait to try them. I also used almond milk for the coconut milk. Thanks for the recipe!

  7. Pingback: Chocolate chip banana muffins | Life in the Bell Cave

  8. I tried these with my homemade chocolate. THEY ARE TO DIE FOR!! Thank you so much for posting this! It tastes almost like the real thing!!!

    • I haven’t made this particular recipe into a bread loaf but do have another one on this blog that is good. Some people say it looks dry when they have it in the pan prior to cooking but the loaf has turned out great despite what it may look like prior to cooking. Best of luck with the new recipes, I’m sure you’ll enjoy them!

  9. Thanks for the great recipe! I made a few modifications based on what I had available. I used agave nectar in lieu of maple syrup and added some unsweetened apple sauce because I didn’t have enough ripe bananas (1 cup total combined). They turned out great! The only thing I regret is not using muffin liners… They stuck to the muffin pan… I’ll definitely make them again
    🙂

  10. I just put a batch of these in the oven I made a few substitutions, most of them other people have already done. Walnuts instead of chocolate chips, agave syrup instead on maple syrup and instead of 6 eggs I did 3 eggs and 1 cup of apple sauce.

    You don’t say in your post (that I saw) but is the batter supposed to be thick (like cookie dough), I’m still new to allergy free cooking.

  11. Yay! I was looking for paleo banana bread using coconut flour and I found your site. My daughter likes banana bread and this is perfect. I have to get dark chocolate and will be making this tomorrow.

  12. Pingback: Paleo Muffins Chocolate Banana | The Paleo Recipe Blog

  13. Thanks for your site. I find it fascinating. I have purchased many gluten-free flours and ingredients in the past year so I am delighted to find you on Pinterest with great-sounding recipes. I look forward to more posts.

  14. I have these baking right now and can’t wait to try them. I’ve never baked anything from scratch even before going paleo but now I really dont have other options so I was glad to find your recipe. I followed it to the letter but added flax seeds and coconut flakes because I bought those 2 things and haven’t found much to do with them yet so I threw em in. I’m excited to try! 🙂 I’ll come back and say how they were. Thanks!

  15. Pingback: Miscellaneous Monday-Week 9 | Delightfully Debra

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