These fudgy paleo chocolate banana muffins are super rich and decadent! They’re also naturally sweetened with honey and are grain-free, gluten-free and dairy-free.
When I make muffins, I’m usually able to eat at least three or four before I feel even the slightest bit full (I have to admit that I’m kind of a piggie). But these chocolate banana muffins are so rich and filling I could hardly do one and a half.
I suppose that’s not too surprising considering all the almond flour and chocolate in there!
These gluten-free muffins have a really nice texture! They’re not quite fudgy, but definitely headed that way, which is probably another reason why I couldn’t handle eating several of these at once.
So they’re dense, but a nice dense, and have a really nice crumb. And they definitely don’t have that typical paleo muffin texture! I don’t know about you, but I’ve had way too many bad grain-free muffins.
They’re often weirdly spongy and just don’t taste very good. My taste testers thought that these were made with all-purpose flour. To be honest now, my taste testers don’t know a thing about baking, let alone grain-free baking, but I was happy. :D
For another paleo muffin recipe with an awesome texture, you have to try my paleo blueberry muffins! They’re magical. They’re almost like angel food-like in texture.
These paleo apple muffins are also amazingly delicious! They have grated and chopped apples and loads of cinnamon for a lovely explosion of fall flavor.
But back to today’s recipe! The banana taste is also pretty strong in these banana muffins so I wouldn’t recommend making these unless the idea of chocolate and banana appeals to you!
I was kind of hoping to use up my bananas in these muffins and not have them taste like banana at all, but I’m still really pleased with how they came out.
I haven’t tried subbing the banana with something else so I have no idea how that’d work. If you try using something else, let us know in the comments how it worked out!
If you’d rather have something more traditional, try these guilt-free chocolate banana muffins from Noble Pig. These double chocolate banana quinoa muffins from A Dash of Sanity also sound delicious and interesting!
Paleo Chocolate Banana Muffins (grain-free, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 muffins
Ingredients
- 2 medium super ripe bananas (each banana was 185 grams with the peel and 143 grams without)
- 1/3 cup (106 grams) honey
- 2 teaspoon vanilla extract
- 2 eggs
- 1/4 cup (56 grams) refined coconut oil, melted1
- 200 grams (~2 cups but please weigh!) blanched almond flour
- 3 tablespoons (27 grams) coconut flour
- 1/3 cup (42 grams) Dutch process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (180 grams) semi-sweet chocolate chips (use dairy-free / paleo chocolate chips, if necessary)
- additional mini chocolate chips for sprinkling, if desired
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
- In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree.
- Add the honey and vanilla and stir.
- Add in the eggs and oil and stir until well combined.
- In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.
- Stir just until combined and then stir in the chocolate chips.
- Spoon the batter into the muffin liners and sprinkle on additional chocolate chips, if desired.
- Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Be careful not to confuse a melted chocolate chip with the batter.
- 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.
Notes
Join over 12,400 readers and sweeten up
your inbox with new posts for free!
This subscription is free of charge and can be canceled at any time.
314 comments on “Paleo Chocolate Banana Muffins (grain-free, gluten-free, dairy-free)” — Add one!
23 comments are awaiting moderation!
Hello Erin! I’ve just made your recipe (baking now!) and the batter came out really really thick – like dough. Is that the texture (consistency?) of the batter when you make this? Should it be thick like cookie dough? Thin, like pancake or other batter? Something in between? I appreciate your advice (and all of your wonderful recipe wizardry :-) )
These have been a staple in our home for more than 5 years! I’m writing a comment because I dropped by to send the recipe to another friend.
I add flax for added nutrition and organic dried coffee for a “mocha” muffin.
Thanks!
I’m dying to make these but bananas are a no in our home. What could be used in place? Thank you!
I’m sorry but I don’t know of a good sub for bananas in this recipe. :( 2 bananas is a lot to sub. One commenter below used pumpkin but I tried it and didn’t like them at all. I’d have to recommend finding a non-banana muffin recipe.
These are FABULOUS!!! This recipe is a keeper. I love the moist, fudgy texture. Thank you so much!
You’re welcome! I’m so glad that you enjoy them and that you want to make them again. :) Thanks for your comment!
Having eaten 4 over the last several days, (couldn’t help myself) I can honestly say this is my favourite grain-free recipe to date. And I’ve made lots! So decadent! And as someone trying to cut down on refined sugar, I love that these are made with honey. Ripe bananas may never make it into my fruit smoothies ever again. Mmmm.
4 over the last several days in an amazing achievement. 😂 I wish I had that kind of self-control! I’m so happy that you have a new use for ripe bananas. Thanks again for your feedback. :)
Great tasting muffins. By any chance do you have the Macro breakdown for these muffins?
I’m glad you liked them! I don’t have that info but you could use this recipe analyzer for the nutritional profile. :)
Hello, Could I do all almond flour since I don’t have coconut flour?
There’s unfortunately no sub for coconut flour so you really need it for this recipe. :( Sorry about that!
These look delicious but I have one question. Is the quarter cup of coconut oil, a quarter cup before or after melting?
I’m so sorry for just now seeing your question! Things have been chaotic here. It’s the same whether you measure before or after melting. I’ve experimented. :) Sorry again for my slow reply!
You’ve done it again Erin..These are fantastic! My daughter and I just made them with some overripe bananas we needed to use up. I normally do not like a strong banana flavor in anything but the cocoa powder tames that just enough in these delicious muffins. This is my go to banana muffin recipe from now on. Yummmm!
Oh, yay! I’m glad to hear that you both enjoyed them. I actually made some other chocolate banana treats today and I did not like the strong banana flavor. I mean, my taste is totally off so it could be that it was a good recipe, but all I tasted was banana. Haha. Thanks as always for your feedback! I really appreciate each and every comment. :)
What a fantastic recipe, thank you! I used only almond and coconut flour.
I kept them in for an extra 2 mins as they seemed to be gooey at 18 mins.
So moist and delicious !
I’m really happy you liked them! Thanks for your feedback. :)
Hi! These sound delicious. Any thoughts on subbing almond flour for finely ground pecans? Or using make syrup in place of honey to make them vegan? Thank you in advance
I haven’t tried it but if your ground pecans are as fine as almond flour (which I’m not so sure it would be), then it’d work. Maple works but the problem is the eggs. I believe I’ve used egg subs in these and they didn’t work out. :/
Amazing! So much softer, more moist and tastier than any other grain free cake I’ve made.
I swapped out about two thirds of the almond flour for cashew flour because that’s all I had but it worked just fine.
Texan Erin for the win – again!
Aww, thanks! I’m glad that you like the recipes. :D It’s great to know that cashew flour works well. Thanks for the tip!
is there a way that i could make this without using nuts, i want to use this recipe for a school project and it cant have nuts in it
No, sorry. :( Almond flour can only be subbed with other nut flours.
These are my and my adults daughter’s firm favourite now. They freeze well, too. I use only half of the choc bits.
I’m glad that you both like them! And great to know that they freeze well. :) Thanks for your comment!
Hi Erin,
I substituted ground flax for the coconut flour (I don’t like the flavor of coconut flour) and the muffins came out super moist and delicious!
Do you have any idea what the calorie count is on these?
Hi! I’m sorry for just now seeing your question. I’m glad the sub worked out well! That’s the first I’ve heard of it. Have you used that sub in other recipes? I don’t have the calories but you could use this recipe analyzer for the nutritional profile. :)
Hi, I want to try this recipe but I don’t have any coconut flour with me can I use it flour instead of the coconut flour? Please let me know:)
There’s unfortunately no sub for coconut flour so you really need it for this recipe. :( Sorry about that!
I used bobs red mill gluten free all purpose blend in place of coconut flour since I didn’t have any on hand and they turned out amazing! My husband said they were the best muffins he’s had in a long time :)
Oh, wow. That’s a surprise. Those two aren’t at all interchangeable so it’s awesome that it worked in this recipe. Thanks a ton for your feedback! :)
This was amazing.. since going paleo I needed some form of chocolate fix.
I made per the recipe but reduced honey to 1/4 cup and reduced choc chips by half. Still turned out sweet and chocolatey as ever!
These would also be great with an almond butter cup in the center!
It’s great to know that it works well with less honey! And I love your almond butter cup idea. :) I’ll have to try that. Thanks for your feedback!
Muffins turned out delicious. This will be a keeper for us, thank you!
I’m so glad that you enjoyed them! Thanks for your feedback and sorry for my slow reply. :)
Omg these are so good
My daughter and I had them for breakfast , they are so good.
I forgot the honey and I only add half cup of dark chocolate chips, they are still rich in chocolate and sweet.
Thank you a billion yummyyyy
Wow! I’m surprised they came out well without the honey. That’s great! Thanks for your feedback and I’m very sorry for just now seeing it.
Keep coming back to this recipe! Lovely moist muffins that bake beautifully without all the refined flour and sugar! PS love all your recipes really ;)
I’m very sorry for just now seeing your comment! I’m also super happy to hear that you like the other recipes, too. :) Thanks for your feedback and sorry again for only now replying!
These are good. I made mine into mini muffins and got about 32. I found I actually had to cook them a bit longer than usual for a mini muffin but I kept testing them until the toothpick came out clean. It took about 18 min. Otherwise I followed the recipe. I think next time I’d like to try using sugar-free maple syrup for the honey to reduce the carbs a bit.
I’m so sorry for just now seeing your comment! I’m glad that they worked out well for you. :) How strange that you needed more time for mini muffins! Usually I do those for 7-8 minutes. Thanks for your comment!
Thanks for the recipe! I panicked when three people in my picky-eater family were diagnosed with celiac, but these muffins have saved me. Everyone loves them, so I make them 4 batches at a time and freeze them for people to pull out whenever they need a snack. They are tasty, and very forgiving to the distracted baker, which is a lifesaver for me. I have shared them with so many friends and family, and everyone comes back asking for the recipe, gluten free and gluten lovers alike.
I think we would have all panicked! That must have been difficult. I’m so happy to hear that the muffins helped a bit. :) I love that you make 4 batches at a time. I’m jealous of your capability of not having the freezer packed full at all times. ;) Thanks for your comment and for sharing the recipe with your friends and family!
They are healthy and taste delicious!
Yay! Happy to hear that. :) Thanks for your comment!
It was surprisingly delicious! Very moist; reminds me of a brownie like texture and taste. My 3 yr loved it! Definitely be making it again!
I’m glad to hear that they were a hit with your kid! That’s always a good thing. :) Thanks for your comment!
I rarely make muffins but this recipe caught my eye. First I have to say that I love these! So yummy! When I made them I realized too late that I forgot to add the coconut oil. Did I mention I rarely make muffins? 😂. My quick fix…I took them out of the oven two minutes before they were “done”. Oh my gosh….so moist and decadent. Perfection! Will definitely make them this way again :)
Haha. I’ve done that sooo many times. Usually for me it’s the baking soda or the “main” ingredient – like chocolate chips in chocolate chip cookies, blueberries in blueberry muffins. I’m happy that you enjoyed them! Good call on taking them out early. :D Thanks for your comment!
Refined coconut oil? Processed Dutch cocoa?
This is terrible for you! Why not virgin coconut oil and cocoa powder?
You’re welcome to use whatever you want if you think the ingredients I list are terrible for you. :)
Would butter work in place of the coconut oil or any other oils?
I think butter would be fine as well as olive oil!
This recipe looks great. Can I substitute GF AP Flour or Oat Flour for the Almond Flour? I cannot eat almonds.
Thanks! Unfortunately not. Almond flour is really only interchangeable with other nut flours / meals. Can you have hazelnut or cashew meal?
Hey Jen, I actually totally have made this recipe with oat flour a bunch of times and it came out great (my daughter has kids at her school with nut allergies, so she can’t take anything to school with nuts). I think you need a bit more oat flour than the almond flour? I can’t really vouch for the exact amount, I kind of winged it and eyeballed it based on the thickness of the batter. I actually finally just made them as written, with the almond flour and coconut flour, and they came out great, as well.
Thanks so much for the tip! I’d love to try these with oat flour. Did you also use it in place of the coconut flour? Thanks again. :)
Yep, I just used oat flour as the only flour…
Awesome! Thanks for letting me know. :)
I left out the honey so it could be sugar-free. Used walnuts instead of chocolate chips. Didn’t have any coconut flour so used all almond flour. Absolutely delicious!
So you just used an additional 3 tablespoons of flour? Good to know that that works out well! I’m so happy that you enjoyed them. :) I bet they’re great with walnuts! Thanks a bunch for your comment.
I am not a baker . And prefer gluten free . I have made MANY disaster gluten free baked goods . These are amazing !
Perfect combo of flours , sweetness .
And the big test – my kids love them !
Satisfies my chocolate craving .
Are you able to give the nutritional info ? Sugars , carbs , fat .
I’m so happy that you and your kids enjoyed the muffins!
I don’t have that info but you could use this recipe analyzer if you’d like for the nutritional profile. :) Thanks a bunch for your comment!
Here’s what came out in the nutrition snalizer per 1 muffin
Nutrition Facts
Serving size: 1
Servings: 12
Amount per serving
Calories 209
% Daily Value*
Total Fat 14.5g 19%
Saturated Fat 1.9g 10%
Cholesterol 27mg 9%
Sodium 13mg 1%
Total Carbohydrate 18.9g 7%
Dietary Fiber 4.3g 15%
Total Sugars 10.6g
Protein 5.8g
Vitamin D 3mcg 13%
Calcium 45mg 3%
Iron 1mg 8%
Potassium 173mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
SOrry it’s without the chocolate chip :)
Thanks for sharing! :)
This is AMAZING! i am gluten free, dairy free and soy free so to find a recipe that is moist and fudge like is such a blessing!
Thank you for sharing this recipe, my partner absolutely loves it and didnt even realise it was missing the Gluten and Dairy.
I cant wait to try your other dessert recipes!
Aww, yay! I’m always especially happy to hear that people who can eat everything also like these allergy-friendly recipes. :) Thanks a bunch for your comment and I hope you’ll enjoy the other recipes just as much!
These are so good!! Definitely takes care of my chocolate cravings. My whole family loves them:). I’ve used pure maple syrup when I’m out of honey. I also only use 1/2 cup chocolate chips. They come out perfect every time! Thank you!
You’re welcome! I’m so happy that you’ve been enjoying them and to hear that maple works well, too. :) Thanks a bunch for your comment!
Ok… I never leave comments when I make variations to a recipe, but it’s sooooo yummy I just have to in case others want to try lower sugar, and an alternative to coconut oil or butter. This recipe is very similar to the Healthier Carrot Cupcake recipe and both are unbelievable (I’ll post a comment there too)!!! I’ve been looking for gluten-free options for sweets that only have nut flour for a long time now, and I’ve hit the jackpot!!! THANK YOU!!!!
So I subbed honey for 3 tbsp maple syrup (only because I prefer the taste of maple syrup), subbed coconut oil for 2 tbsp coconut yogourt (works with dairy yogourt too, cupcakes end up especially velvety if you use Greek yogurt, even more so if you use Icelandic Skyr yogurt) and I omitted the chocolate chips entirely. When substituting oil or butter, I tried apple sauce first, and it wasn’t as good as the recipe where I tried yogurt. I had to bake my muffins for 25 min to cook fully in the middle.
My family is not crazy about bananas,so I substituted 286 grams of organic carrot puree-absolutely delicious! Have made it several times. Definitely a keeper.
Oh, wow. Sounds great! Can you taste it at all or does it taste like a regular chocolate muffin? Thanks for the tip!
Tastes like a regular chocolate muffin. Cannot detect any carrot flavor. So delicious!
Awesome! Then I’ve got to try it. :) Thanks for the tip and coming back and answering my question!
Wow! These are wonderful. I substituted 1/2 C of GF oats for some of the almond flour to add more nutritional value. The whole family loves them. Thanks!!
Oats sounds like a yummy addition! Thanks for the tip. :) I’m happy that they came out well with them and that you and your family enjoyed the muffins!
I weighed everything and these came out wonderful. My toddler loved them. I’m going to try pumpkin purée next batch, so I can get extra veggies into the kids. Do you think this would come out well in a cake pan?
I hope pumpkin puree works well! I’d love to hear the result. I haven’t tried it but I think a cake pan would work fine! Thanks for your comment. :)
The pumpkin puree worked and is delicious, but I had to change the following: I used a can of organic pure pumpkin which is 425grams. I didn’t want to waste any of it, so I used the entire can and omitted the eggs. Before going paleo, I used to add a can of pumpkin to chocolate cake mix to make muffins, so I was trying to replicate that. Also, I had to cook at 375. So yeah! Now there is an egg free option as well!
Awesome! Thanks a bunch for sharing your egg-free version and all the details so others can try them, too. I’m so happy that it worked out well! :)
Loved them!!!! So good!!! But my batch came out very gooey, any suggestions? TIA
So happy you liked them! They’re supposed to be fudgy but not really very gooey. Perhaps bake them 2-3 more minutes next time? And measure by weight if you didn’t the last time. Thanks for your comment!
These were so good! By far one of the best ones yet. Need to see what other recipes you have.
Thanks a bunch! I hope you’ll enjoy the other recipes just as much. :)
These are delicious. I usually skip mixing in the chocolate chips and put a few on the top of the muffin. I make these muffins regularly and carry them with me on the run, so much better than grabbing something from a store with empty calories.
I like them as an on-the-go breakfast treat, too! So happy you enjoyed them. :) Thanks for your comment!
O.M.G these are my absolute favorite treats I’ve ever made-hands down the BEST! I didn’t modify much except for 1/4 cup honey as I tend to like things on the less sweet side, and added 1/2 cup chopped walnuts. So amazing. A crowd pleaser!!
Oh, wow. That’s awesome! I’m thrilled that you think they’re the best. :D Thanks a bunch for your feedback!
Can I use something other than honey? I can’t have honey or white sugar. Maybe maple syrup or coconut sugar?
Maple syrup would work! And sorry for just now seeing your comment.
Love these ! Have made them twice, perfect recipe for using very ripe bananas and they are delicious! Thank you!
So very sorry for just now seeing your comment! I don’t know where the week went. I’m very happy to hear that you enjoyed the muffins! Thanks a bunch for your comment. :)
Hi! I’m excited to see this recipe. I’m allergic to eggs, do you think it would work to omit the eggs and add an extra banana? Or replace the eggs with applesauce?
Thanks!
Hi there! The only experience I have with egg replacers is with chia eggs (which I’m not positive would work in these – grain-free recipes and chia eggs aren’t always a sure thing) so I unfortunately have no idea how applesauce or banana would work. I’m sorry about that! Wish I could help more.
Just made these this morning. Only had 1egg and didn’t weigh anything-Delicious!!! Texture and flavor are great!Thanks for sharing 😀
Haha. So happy it worked without weighing! Thanks a bunch for your feedback. :)
200 g does not equals to approximately 2 cups, not even close. Using digital scale here.
1 cup of almond flour is 100 grams. I use a digital scale and cups to ensure accuracy. If you google “1 cup of almond flour in grams” you’ll find other sites saying around 95-105 grams of almond flour per cup.
These are awesome!!!! Rich, moist and so quick and easy to make. The taste of banana, chocolate and coconut were in each yummy bite.
I’m so happy you liked them! Thanks a bunch for your comment. :)
do you have a pumpkin muffin like this one. The chocolate
banana ones are awesome!!!!
I have these paleo pumpkin muffins but they’re not fudgy like these chocolate banana muffins. I’ve never had a fudgy pumpkin muffin but it’d be nice. ;) So happy you liked the chocolate muffins!
Hi, I stumbled upon your website and love them! I would love to try this recipe but I am allergic towards almonds. Can I replace it with coconut flour instead?
Hi there! So happy you like the site. :) Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that!
These don’t feel or taste like a healthy treat. They are every bit as enjoyable as a regular chocolate muffin, just as easy to make, but guilt free! Im currently on the Gaps diet and needed something chocolate as well as something I could take on the go. This is SO perfect and my kids and husband love them!:)
Aww, yay! So happy you all loved them! I’ve also done GAPS (in combination with AIP) and know how hard it can be. Good luck with GAPS and thanks for your feedback. :)
Is it just me or do these muffins get even better out of the fridge?! They taste even more chocolatey some how!
Haha. I guess I need to make these again to test out your theory! :D
What a superb recipe find! Thank you so much. Neither me or my daughter can tolerate grains/gluten or dairy that well and this is such a perfect treat for her lunch box. And I agree – I’ve not found a decent Paleo muffin anywhere! UNTIL NOW! Thanks again :)
Aww, thank you! I’m thrilled that you and your daughter can eat them without issue and that you like them! Good paleo muffin recipes are hard to find. I can highly recommend my paleo apple muffins and paleo blueberry muffins if you want to try something else. :) Thanks for your comment!
I’m a baker, and I don’t specialize in gluten free, dairy free or Paleo baking so when a customer requested muffins that were gluten/dairy free I was rather nervous… All of the recipes I’ve tried in the past have been, for one reason or another, awful!!
I was skeptical of this recipe since the batter is a little more runny than I’m used to. But I’m happy to say this turned out perfectly! These were actually some of the best muffins I’ve had, gluten free or otherwise! Next time I’d reduce the honey as I found them a bit too sweet for my liking, but otherwise these will definitely be my go-to gf/DF/paleo muffins! Thank you!
Wow, thanks! So happy that you liked them so much. :) And that’s great that you found a paleo recipe that isn’t awful! I know how bad they can be. ;) Thanks a ton for your comment! I hope your customer was happy with them.
AMAZING! Wouldn’t change a thing!
Yay! So happy to hear that! Thanks for your comment. :)
I had all the ingredients except the chocolate chips and they turned out great without them.
Awesome! So happy you liked them. :) Thanks for your comment!
I’ve made these muffins a bunch of times and my family loves them. I recently had a bunch of zucchini to use up and after unsuccessfully searching for a gluten and dairy free recipe that looked appealing I thought I’d try adapting this one and they turned out great. I subbed the banana for equal parts zucchini (peel included) and I was a little worried that the zucchini flavor might be too strong so I added a tsp of cinnamon. I’m too lazy to grate the zucchini so I threw it along with all the wet ingredients in the blender. Also added two tbsp of ground flax seed to the dry ingredients, just for kicks. Love your recipes! Thanks so much!
Oooh! I love that you made a zucchini version of these muffins. I’m definitely going to try it! Maybe even tonight. So just to be sure, you used 286 grams of zucchini? Or some other measurement? I’m super excited to try it out! Thanks a bunch for your comment (and sorry for my slow reply). :)
I added 143 g of zucchini
Thanks so much! :)
I can’t wait to give these a try!
Have you ever tries substituting pumpkin instead of the banana? They are similar texture.
Check out the comment from Sammy below on June 8 and the replies. :)
This recipe is my “go to” for a chocolate fix. I love it! My kids love this treat. Thanks for sharing Erin! I make enough to freeze for later and place in toaster to heat up. Just as good as when it’s baked. Yummy!
In the toaster?! Ooh! I’ll have to try that. Don’t the chocolate chips get all melty? So happy you’ve been enjoying the muffins! Thanks for your comment. :)
Hey! Sound delicious! I will try them today without the banana. Hope will be he same. Thanks!
Hi there! This recipe won’t come out as it’s supposed to (and I’m thinking it’d just be a huge disaster) without the bananas. I recommend finding a different recipe for chocolate muffins if you don’t have any bananas. 2 bananas (about 300 grams) is just too much to omit from a recipe. Sorry about that!
AMAZING AND EASY RECIPE!
So happy you like it! :)
These were so good! I recently found your website and have been loving your recipes.
Awesome! I’m so happy you’re loving the recipes. :) Thanks for your comment!
I RARELY make comments on recipes I’ve tried but I had to come back and do so. OMG these are sooooo yummy! Definitely a keeper! Made exactly per recipe and wouldn’t change a thing! Thank you!
Yay! So happy you felt inspired to leave a comment. :) I really appreciate it! So happy that you liked them. :)
GORGEOUS!!!! I have tried many healthy muffins and never found one that I loved and that tasted good.These are gorgeous, thank you!!!
Woohoo! So happy that you finally found one you like. :) Thanks for your comment and sorry for the slow reply! I’m in the process of moving and haven’t had internet since Sunday.
I made them for the first time today and will be making them again! I reduced the honey to 1/4 cup and used dark chocolate chips. Moist and chocolatey. Will be storing some in the freezer if they last that long. :)
That’s great that they worked well with less honey! Thanks for the tip. :) So happy you liked them! Thanks for your comment.
Has anyone tried using pumpkin in place of the oil? Would that still work?
I haven’t but I don’t think the mix of banana + pumpkin would be very good. I could be wrong, though!
You could replace the pumpkin for the banana for less carbs and I use ideal protein maple syrup that has no carbs or sugar instead of the honey, turned out great :) I usually don’t trust many recipes on line, just made them and their fantastic!!
I mean the pumpkin replaces banana lol
I’m happy you enjoyed them! Did you actually try them with pumpkin or are you just suggesting it? Just asking because I know other people are curious. :) Thanks for your comment!
Thanks for the recipe! I’m making my second batch in a week as my little boys love them. Kind regards from New Zealand!
You’re welcome! I’m happy to hear that your boys love them. :) And hello to you from Berlin!
LOVE this recipe!! Thank you for posting. My teen son was diagnosed with celiac disease last year and he loves muffins so he flipped for these!! They are super yummy!!
Yay! So happy that your son enjoyed them! Thanks for your comment. :)
I’d like to up the protein in these. Could I add protein powder do you think? If so, how would you suggest i alter the flour amounts? Thanks!
I’ve never used protein powder before so I really have no idea. Sorry about that!
I’m wondering how to convert this into a cake? Is that even possible? lol!
I haven’t tried it so I’m not really sure. Sometimes muffins don’t translate well to cakes and vice versa. I also don’t know what size pan you’d need. Maybe a round 8″? But it just a guess! Sorry I’m not any help. If you try it out, I’d love to hear how it goes!
Okay, i am now officially stalking your website! I am gonna try all the paleo, gluten free desserts you have here! I just made these muffins, and i am at a loss for words. They are soft, fluffy, and sooo good! I may have just found my baking guru! I love it! Expect more comments from me on your other recipes soon! Lol i’m a fan!
Haha, aww. Yay! I’m so happy to be someone’s guru and to have a website stalker. :D I hope you’ll enjoy the other recipes just as much! If you loved these, I recommend the healthier carrot cake cupcakes (they’re really muffins), paleo blueberry muffins and paleo apple muffins. :) Thanks a bunch for your comment!
“OOH, MOM! Can I have that crumb!?” An actual quote from my 6 year old when her little sister left a crumb of these muffins on her plate. These are our go-to family favorite muffins! I’m not super precise with measurements (I don’t weigh my ingredients) and these are always awesome. They’re so easy to throw together on random morning for a little something special, and I almost always have the ingredients on hand. My kids (6, 3, and 1) literally run to the table when they hear the oven timer. Thanks for helping our bellies stay healthy AND happy :D
I’m so sorry for just now seeing your comment, Emily! I don’t know how I missed it. And aww. That’s so cute that your little one wanted the muffin crumb! I love that your kids run to the table for the muffins. :) Thanks so much for your kind comment and sorry again for my slowness!
I substituted cherries for most of the banana (pureed together in a handi chopper) and they turned out fabulous! Thank you for the wonderful recipe.
What a great sub! I’ll have to try that. Thanks for the tip! :)
These are simply the most delicious mouth watering muffins that I´ve ever baked! A zillion thanks for the recipe! Rgds from Copenhagen!
Aww, yay! So happy you liked them. :) Greetings back from Berlin (and this is random but I got married in Copenhagen – nice city! :))
Could you replace the bananas with pumpkin puree?
I’ve never had good luck with that sub. I haven’t tried it here but I’m not very hopeful it’d work! Sorry about that.
I just made these – fabulous! After reading others’ comments I made the following small tweaks: used 3T pure maple syrup since I didn’t have honey, separated the eggs, whipped the whites stiff and folded into the batter; used 1/2 cup mini semi-sweet chips; AND made MINI muffins! As for separating the eggs, I haven’t made the recipe as written so I can’t comment on textural differences but I love the texture – rich but light in a way! I greased the mini muffin pans with coconut oil and dusted them with coconut flour (no mini liners in the pantry). I made 28 as I was afraid to overfill the pans but it would have been fine to divy up the batter for 24 MINIs. I baked them for 12 min total with several interim checks, cooled for 5 min and they came out ot fhe pans just fine! These are a real hit! Thanks!
Wow! That’s great that all your subs and changes worked out well. :) I still have to try that whipping the egg whites thing! I love how fudgy the recipe is as written so I’ve been hesitant to try. ;) Thanks a ton for sharing all your tips on how to make them as minis!
Can you use all almond flour and no coconut flour?
Unfortunately, coconut flour’s not interchangeable with any other type of flour as it absorbs so much more liquid. Sorry about that! I’d recommend a different recipe you don’t have access to coconut flour.
I substituted the coconut flour for 3 tablespoons of cocoa chia flax mixture from Whole Foods. Worked great for me and very tasty! These are the best muffins ever, I couldn’t stop eating them and my kids loved them too. Thank you!
Oooh! That’s an interesting sub. :) I’m so happy it worked out! What is the brand? I’ve never heard of cocoa chia flax! That’s great that you and your kids enjoyed them so much. Thank you for your feedback and the tip!
Wow. These are excellent! I added only about 3/4 cups of chocolate chips and found that enough for me. I separated the eggs and whipped the egg whites. I stirred them in gently at the end after the other wet and dry ingredients were mixed well.
Instead of 12 muffins I made 6 large ones (yummy….). I added about 7 minutes to the baking time.
Loved them.
I’m so happy you enjoyed them! I’d be interested to try your version to see how whipping the egg whites affects the texture. Sounds good. :) Thanks for your tip and your feedback!
I used less than 1/4 c. Honey and they are perfect!
That’s great! I’ll have to try that. Thanks for the tip. :)
Awesome. I added nuts. YUMMMMMMY. Will definitely make them again.
Awesome! I’m happy you enjoyed them. I love your nut addition! Thanks for your feedback. :)
hey can you substitute or get rid of the chocolate chips
You can omit the chocolate chips but they won’t be nearly as delicious. ;) But you can’t omit or sub anything for the cocoa powder.
Is there a substitute for almond flour? It’s one of our allergies but this recipe looks good!
Thanks! You could try another type of nut flour. If you can’t do nuts at all, I’ve heard of people using sunflower seed flour but I’ve never tried it and have no idea if it’d work here. Sorry about that!
I didn’t have much almond flour left in my pantry, so I ground up some oats for oat flour instead. They had a slightly chewier texture but otherwise were moist and delicious!
Interesting sub! I’m happy it worked out. :) Thanks for your feedback!
I had some very ripe bananas when I made this so instead of honey I used maple syrup. I also put chopped pecans as a topping. I love them! Thanks for sharing.
Good to know that maple syrup works well! And I love your chopped pecan addition. :) Thanks for your tips!
Shared these with my non Paleo friends and they can’t get over how moist and delicious these muffins were and healthier too! These will be one of my favorites ❤️😄
Aww, yay! I’m thrilled to hear that they seemed to have been a hit. :) Thanks for your comment!
Made these with two really ripe yellow plantains…so so good!
Oh, that’s interesting! I’ll have to try that. Thanks for the tip! :)
One of my favorite muffin recipes!! We make these all the time. We are out of honey, could we sub maple syrup?
The two aren’t always interchangeable and I haven’t tried it in these but I think it’d work. Let me know how it goes and thanks for your comment! I’m happy to hear that you’ve been enjoying them. :)
I just made these with maple syrup instead of honey and they turned out very well. Thanks for the recipe!
Awesome! It’s great to know that maple works well. :) Thanks for your comment!
Just made these and they turned out DELICIOUS!!
My main issue is that I entered all the ingredients into My Fitness Pal (an app. to track calories and nutrients) and these are super high in carbs (30 g) and low in protein (around 6 g).
Is this because of the bananas?
I was really hoping for a low carb high protein muffin :(
I’m happy you enjoyed them! :) Bananas are indeed very high in carbs as is the honey and the chocolate chips. If you want a low-carb muffin, I’d suggest looking for a recipe without bananas and that uses a low-carb sweetener like erythritol or stevia. I unfortunately don’t have any suggestions on recipes as I don’t do any low-carb baking. Sorry about that! I hope you can still eat them. :)
I made it. It was delicious!!!
Awesome! So happy to hear that. :) Thanks for your feedback!
Is it 1 cup coconut oil as it says 1 four cup? Is it 1 cup choc chips total??
They look so yum and want to get recipe right 🙃🙃
It says 1/4 cup coconut oil. Do you not see the same? If not, try viewing in another browser. :) It’s 1 cup chocolate chips unless you want to sprinkle more on top. I hope you’ll enjoy them!
Waaaayyyy better than expected! Amazing!
Yay! So happy you liked them. Thanks for your comment!
Am I able to make these into a loaf instead of muffins?
I’m assuming so but I haven’t tried it so I really have no idea how long you’d need to bake it. Sorry about that! I hope you’ll enjoy it if you try it out. :)
Hi and thank you for all the good work you are putting in here . I just made this muffin recipe and thought I would let you know of my substitution. I did not have any almond flower on hand so I ground up some walnuts and used that instead. They worked beautifully. I left the nuts a little more textured than what almond flower would have been, but it did not seem to hurt the muffins, only it made them with some nut texture. I will make these again. We are having a birthday party tomorrow so it will be interesting to see what the verdict is then.
What a nice thing to say! Thanks. :) And that’s interesting about the ground walnuts. I’m surprised (but happy!) that that worked out well. I’ll have to try it myself and see how it tastes. Thanks a bunch for your nice comment and the tips!
Made these today! I believe this is the best muffin recipe I have ever made that was “clean”! I love how moist they are and they really seem like cupcakes instead. I used sugar free chocolate chips and chopped them with my food chopper (so they wouldn’t settle to the bottom) instead of mini chocolate chips. Thank you for sharing this recipe!
Wow! I’m thrilled that you enjoyed them so much. :) I also love how moist they are. I’ve had way too many weirdly textured grain-free cakes and muffins. ;) And good to know that they’re still sweet enough with sugar-free chocolate chips. Thanks for your comment!
These were amazing!!! We made a double batch for church and they were gone within seconds and people kept coming and asking if we had any more. Loved that they didn’t taste too much like banana as I don’t usually like chocolate and banana together. Will definitely be making them again… and again and again and again!!!
That’s great that they were such a hit at church! I’m so happy you liked them despite the banana + chocolate thing. I’m also not a huge fan of the two together but I do love these muffins. ;) Thanks a bunch for your feedback!
I found these quite dry. But then I usually do when baking with almond or coconut flour. OK with gobs of grass-fed butter! Sorry, but I wouldn’t make them again.
I think something must have gone wrong for these to come out dry because they’re quite fudgy and moist like in the pictures! Did you use measuring cups or did you weigh the flour? If you packed your cups denser than I do (I don’t pack them at all), then that could explain why they came out dry for you. Sorry you didn’t like them!
HI ERIN.
I’M VEGETARIAN .I DON’T EAT EGGS.WHAT CAN I USE AS A SUBSTITUTE.THANKS RAJ
Flax seed and water are an option as an egg substitute.http://minimalistbaker.com/how-to-make-a-flax-egg/
Made these beauties today for after church snack. I asked my twins if they wanted to try a muffin “just a piece of one it’s probably your gluten free crap” lol they said you’re getting better! I think I may turn them yet. I personally thought they were delicious. Thanks again for all you do making us healthier goodies!
Hahaha. Your twins sound feisty. ;) I’m happy that they thought they were better than the usual gluten-free stuff. I suppose that’s a step in the right direction. :D Thanks a bunch for your feedback and your nice comment!
Sam’s Club has blanched almond flour at our store 48 oz for $17.98!
Holy moly! That’s expensive. Or is that a good price in the US? I’ve never bought almond flour there!
Just made these muffins and am really impressed! Expected them to be good but honestly not this good!! Fantastic recipe!! It’s good to know there are tasty treats you can make while following gluten and dairy free diet! Thank you so much!!
You’re welcome! :) That’s awesome that you enjoyed them so much. They exceeded my expectations when I first made them, too. ;) Thanks a ton for your nice comment!
These muffins were UHmazing!! Very easy to make. And extremely hard not to eat them all. :0)
Haha. I totally agree with you on it being hard not to eat them all. ;) Thanks a bunch for your feedback!
My sister in law made these for me last year. The best ever! I am FINALLY getting around to making them today. Fingers crossed, it’s my first healthy baking attempt!
Good luck! I’m sure it’ll go great (as long as you don’t make any substitutions ;)) Thanks a ton for your feedback!
Thanks! It went PERFECT! I’m amazed and so in love with this recipe. Nice to sit down and enjoy a real treat, and it’s guilt free!
Yay! I’m so happy to hear that it went well. :) Thanks for coming back to let me know how they turned out!
I made these again and added 2 tablespoons of coconut yogurt and the texture and taste was perfect. I also added 1/4 extra baking soda. See my comment on March 23, 2105. My son loved them.
I’m so happy that he liked them! And good to know about adding coconut yogurt if using a GF baking blend. Thanks for the tip and your feedback. :)
I made these about a month ago and they were ABSOLUTELY DELISH! I was curious- could you substitute part or all of the almond flour for cassava flour- both to make them slightly fluffier but also to cut back a little on the fat?
I’m so happy that you enjoyed them! I’ve been dying to try cassava flour but we unfortunately don’t have it here in Germany. I’ll be visiting the US in December and will get some then. Until then, I’m afraid I can’t give you any advice. I do know that they (you’re talking about Otto’s, right?) say cassava flour is often interchangeable with wheat flour, and almond flour really isn’t interchangeable with wheat flour, so I’m guessing that that sub wouldn’t work. It’s just a guess, though! I posted some really delicious 100% whole grain chocolate banana muffins that you may have better luck with when it comes to a cassava sub. Sorry I couldn’t be more of a help. Let me know if you try it out. I’d love to know how it goes. :) Thanks for your feedback!
I have another brand of cassava flour, but I’d imagine they’re going to be basically the same. thanks for the suggestion on the other recipe as well! keep up the awesome recipe-sharing! :)
Aww, thanks! I’m happy you like the recipes. :) Thanks again for your feedback!
Oh my, these are delish. I only gad 1/4 cup almond meal and used 1 & 1/4 cups gf flour mix – so total 1 & 1/2 cups. I added a bit if water at the end too. Came out moist and yummy. Finally an easy gf, df muffin for my son. Thank you.
I’m so happy that your sub came out well and that you found a recipe your son can enjoy, too. :) Thanks so much for your feedback!
These look so fudgey and delicious! Cannot wait to try them!
I hope you’ll enjoy them! :)
Wow! So amazing! made the top 10 paleo Chocolate Recipes!!! http://joyfulbite.com/top-ten-paleo-chocolate-recipes-you-have-to-try/
Awesome! Thanks so much. :)
just one word for this muffin DIVINE
So happy that you liked them! Thanks for the feedback. :)
This is the BEST grain-free baked good I have ever had. Thank you so much for this recipe!
That’s awesome to hear! What a compliment. :) Thanks so much!
I subsituted king arthour gluten free baking flour for the almond flour and they were really dense but the texture was fine and taste was good. I think if you need to make it nut free you might need to decrease the amount of flour. My son has nut allergies and I do not work for the King Arthur company but I know that all gluten free flours are not the same.
I don’t really think a GF baking blend will work here but it’s good to know that people will need to reduce the flour if they decide to try anyway! Thanks for the tip. :)
Made these today, and they were amazing! I will admit I didn’t weigh the almond flour…just used “about 2 cups”, and they turned out awesome. I had to bake about 2 mins longer. Thanks for this recipe! I know I will be using it again!!
I’m so happy that they turned out well! And awesome that about 2 cups worked. :) Thanks so much for the feedback!
Hmmmmm… I love chocolates! Thank you so much for sharing your recipe :)
You’re welcome! I hope you’ll like the muffins. :)
Wow! these are amazing! Even my muffin lovin’ kids devoured these…I have been searching for a healthy version of their favorite mega mart muffin! I always felt so guilty buying them!! But now I will make these instead…Thank you!!!!!
I’m so happy that you and your kids enjoyed them! And I’m with you – mostly guilt-free treats are the best. :) Thanks so much for the feedback!
I am totally addicted to these! Sooooo delicious! I’m just wondering if anyone has figured out the weight watchers points for one of these babies?
I’m so happy that you liked them! :) I don’t know if this will help (I don’t know anything about Weight Watchers), but here’s how to calculate those points.
Amaaaaaaazing! I have baked this recipe in a loaf tin and muffin tins between 1-2 times a week for the last couple of months. I take some everytime I catch up with friends, and send some home with visitors every time. It’s almost midnight and I’m baking them again. Just can’t get enough!
(As I don’t buy choc chips I’ve just added chopped raw cacao butter which works beautifully in place of the choc chips! I also add 5-6 drops of orange oil for a slight Jaffa flavour at times). I ran out of almond meal last week so substituted with one third freshly ground oat flour and it was just as moist as ever!
Thank you so much. (I loooove your banana oat pancakes too- I make that as a loaf when I don’t have time to stand around flipping them on the stove and the kids think they’re having cake for breakfast so they’re especially well behaved . Works a treat :)
Mmm! I love the idea of your orange version! And oat flour sounds great, too. :) What size loaf pan do you use? I’ll have to try that! I’m so happy that you’ve enjoyed the recipe so much. And the banana oat pancakes, too! Thanks a ton for your feedback. :)
hi erin, i am no cook and this was my first attempt with “alternative” baking so i was certainly hesitant, but they turned out great and were delicious! i also made the pureed date brownies and passed them off on my kids ;-) thanks for taking the time/effort to create these healthy, chocolately recipes!
I’m happy to hear that you liked the muffins! Thanks for letting me know. :) Did you not like the brownies? Or were you just feeling very generous towards your kids? ;)
hi erin,
i meant passed them off in the sense that i served as “brownies” and left out the part that they were healthy–and they ate them ;-) i did like them as well. i’ve been living off your sweets for the past 2 months as i’m trying to go dairy, soy, rice, and wheat free for awhile (so depressing…). your recipes have been a lifesaver for my sweet tooth. i particularly like the cookie dough bites i’m thinking of making a double batch of the muffins so i have extra to freeze. would you recommend freezing the batter or the already baked muffins? take care!
Aww. I hope your dairy/soy/rice/wheat-free trial will be over soon! And if you do it permanently, I hope you can find enough recipes over here for your sweet tooth. I’m happy to hear that you’ve been enjoying the recipes so far. :) And I don’t recommend freezing the batter (because I don’t know what effect that’d have on the baking soda). Definitely freeze the already baked muffins! I hope you’ll enjoy them. :)
Delicious – wonderful texture and taste!
(thanks for including weight measurements) Can’t wait for my daughter with celiac disease to try them. thanks so much!
No problem! Thank you for the feedback and I hope your daughter will enjoy them. :)
Hi Erin,
I made these recently and loved them! I’m wondering if I can take the almond-coconut flour ratio and use that as a base for savory muffins? Or do you have a basic savory muffin/bread recipe base you use or would recommend? I’m thinking zucchini with sun-dried tomatoes. Thanks for any direction you can give!
Texan Natalie (now living in Oregon)
Hi Natalie! I like your idea but the problem would be… what to do with the cocoa powder, bananas and honey? They’re used here in pretty significant amounts. I’d definitely be worried about removing those things from the recipe to make a savory version. I don’t have any savory muffin recipes (sorry!) but I found this roundup of sweet and savory grain-free muffin recipes. I hope you can find something good there. And I’m happy that you enjoyed the recipe! Thanks for the rating. :)
These look delicious! What nut and gluten free flour can replace the almond in this recipe?
Can’t wait to try them!
Thank u!
Thanks! And unfortunately, I don’t think there’s any sub. :( You could try makinghomemade nut-free almond flour replacement or use a GF baking blend for these double chocolate banana muffins. I think that’d be a much safer bet! Good luck if you decide to try either one. :)
Thanks Erin, I’ll give the other recipe a try :)
I hope it’ll work out well for you! :)
I LOVE these! Awesome recipe!! Thank you!
So happy that you liked them! Thanks for the feedback and rating. :)
Sorry if this is a stupid question but is almond meal the same as almond flour? These look perfect to bake for my coeliac friend’s farewell party!
Almond meal will work fine here! Almond flour is blanched and ground a little finer but it won’t even be noticeable in these muffins (something like a light and fluffy lemon cake would be a different story). I hope you and your friend will like the muffins! :)
WOW! I’m pretty sure I’ll be making these weekly! You’re the BEST! Thanks for sharing this insanely delicious recipe!!!! <3
Aww, thanks so much, Megan! I’m so happy that you liked them! Thanks a ton for the feedback and the rating. :)
I love anything chocolate and banana, these muffins look great!
Thanks, Laura! I’ll never forget your super pretty chocolate banana muffins in the blue wrappers. So, so pretty. :)
I have no words for how amazing these were. I love trying new recipes on pinterest and happened to have some browning bananas when I stumbled upon this. I had everything on hand (except i just used unsweetened cocoa powder from trader joes) – it made 12 exactly, i sprinkled in a few large ghirdelli dark chocolate chips.
WOW seriously one of the greatest muffin recipes i have tried. my boyfriend LOVESSSS them plus I was able to freeze half so i have them for next week. Great as an afternoon snack with my coffee and I don’t need to feel guilty about it- THANK YOU for this recipe :)
Oh, yay! I’m so happy that you enjoyed them! And it’s awesome to know that these freeze well. Thanks a ton for the feedback and the rating! You totally made my day with your review. :)
These look great. I dint think anyone will be able to tell that they are eating healthy when they devour one of these. Great recipe!
Thanks so much, Lisa! I hope you get a chance to try them. :)
Used this recipe last night and worked great. Unfortunately didn’t have enough muffin tins so we turned it into one big cake. It was lovely and moist and tasted amazing. Wasn’t able to find the exact ingredients so used ground almonds as almond flour and sweet desiccated coconut as coconut flour and still turned out great. Hard to think it’s healthy too :)
Desiccated coconut instead of coconut flour?! Whoa. That’s awesome. I’m really surprised (and happy!) that that worked. :) So happy to hear that they came out well for you! Thanks so much for the feedback. :)
Girl, these are insane! That texture! I can’t wait to make them.
Thank you and I hope you’ll love them! :)
I need to find coconut flour and pick up some almond flour immediately. These muffins look incredible!
I hope you do! They almost taste like “normal” muffins. :D
Do you have a calorie count for each muffin? Thanks…
I intentionally don’t include those (I focus on making healthier choices rather than low calorie / fat / etc.) but you can copy and paste the recipe here for that info, if you like. :)
Erin do you think that the almond and coconut flour can be substituted with a gluten free baking flour mix? I’d love to make them but that’s all I have on hand…
I’m afraid not. :( GF baking mix and even regular gluten-containing flour is totally different than almond flour and coconut flour and so subbing won’t work. What you could do is check out the whole wheat chocolate banana muffins I linked to in the post and use the GF baking mix for that! That would be a much better alternative than trying with this recipe (though I can’t guarantee it’d work since I haven’t tried it). I hope it works out for you! :)
I’m really loving you’re dairy free recipes. I would say I’m lactose intolerant, but really it’s more like an allergy. I use a lot of nut milks that we make from scratch. This recipe and the one for the banana pancakes look amazing. They’ll be perfect for dinner tonight for the grandkids. Thanks.
I hope that you and the grandkids enjoyed the pancakes! :) And homemade nut milk sounds great. I’ve tried making homemade almond milk but discarding all the leftover almond pulp was just too painful for me. ;)
I decided to attempt to make coconut flour after doing some research. It was quick and simple, now on to making your amazing recipe!
Oooh! I love that you made coconut flour. :) I hope that the muffins came out well!
I have everything but the coconut flour, do you think it will drastically change the muffin to use 3 more tablespoons of almond flour?
I’m afraid so. :( Coconut flour and almond flour (or any other type of flour) aren’t interchangeable. Coconut flour absorbs much more liquid than other types of flour, but there’s not really a good conversion system. I also think baked goods made with just almond flour (without the addition of a little coconut flour) come out kind of oily. But that could be personal preference! Sorry I couldn’t be more of a help.
Your words totally make sense. Thanks so much!
No problem! :)
Oh yeah, I love me some banana and chocolate. These muffins look incredibly moist and fudgy. Yum!
Thanks! And yeah. Chocolate + banana. YUM! Now I’m kicking myself I didn’t involve peanut butter somehow. Booo!
Hi there! I am planning on making this recipe today, they look amazing! My bananas however do not seem ripe enough.. I have frozen ones a can thaw, but you had me a peanut butter LOL.. do you think there’s a way to sub half the banana with homemade peanut butter?!
Thanks! :D
Hi, Lindsay! I guess that sub could work but I’ve never tried subbing peanut butter for bananas so I really have no idea if it’d work (it sounds kind of risky to me – I’d hate for you to waste all that almond flour!) If you’re going by a shop today, you could get some ripe (they don’t have to be super ripe – just not green) bananas and ripen them this way! I hope that helps and that you’ll enjoy the muffins. :)
I really need to get a Costco membership. These sound perfect, Erin!
Haha. Yeah, you do! I loved going there or to Sam’s when I lived in the US. :)
Love the texture of these! I need to do more baking with almond flour!
Yeah, you do! It’s good stuff. Just wish it weren’t so expensive in the US!
These muffins are utterly fantastic and just plain gorgeous and moist and flavorful and wow!!
Did you actually try them?! :)
These muffins look so chocolaty and moist! Yummy!
Thanks, Medeja! And yeah. These are super chocolatey. :D
Erin,
Which coconut oil do you use and how do you know if it is refined or not? I have been using Rapunzel Kokosfett Mild and haven’t noticed a discernible smell or taste with the finished product so I’m guessing it is refined. Have you found one that is actually liquid here in Deutschland? Also, would love to hear if you have any experience with the yeast here.
Thanks so much, Carla
I use Othuena coconut oil. It’s the kind at Kaiser’s, Rewe, Netto, Kaufland and everywhere else. :) I was pretty sure it said refined somewhere on the package but I can’t find it on there now. If it has absolutely no coconut smell / taste, it’s refined. And as far as I know, coconut oil is always solid at temperatures below 75F. I don’t use German yeast. I tried it several times with American recipes and the loaves (which I now make with American yeast without issue) never rose properly. So I suggest having a friend send you some yeast in the mail. :)
Thanks for the info. I was afraid you were going to say that about the yeast. ; [ Didn’t want to wait that long!
No problem! And sorry about the yeast. Baking with American recipes in Germany is just a pain in the butt, isn’t it? :(
Wow, this looks so delicious! Gooey chocolate things are always my favorite :)
Same! Goo + chocolate. YES! :D
Love these, they look really delicious! Great tip about the costco chips – I’ll have to look for those.
Thank you! And I hope you can find the chocolate chips. I haven’t tried them myself but the commenter seemed happy with them. :)
I love the look of these – annnnnd love that they’re filling!!
Thanks, Katrina! Same here. It’s just dangerous when you can eat 4 muffins without feeling the slightest change to your hunger. ;)