Chocolate Coconut Banana Muffins

In this Chocolate Coconut Banana Muffins recipe, cocoa powder combines with coconut flour and bananas to make a decadent treat perfect for breakfast, snack time, or dessert. The optional chocolate chip topping makes for a mouth-watering presentation that is sure to tempt any chocoholic.

This chocolate banana muffin recipe can also be easily made into a Paleo banana bread by placing the batter in a loaf tin and doubling the baking time. If you enjoyed this Chocolate Coconut Banana Muffins recipe, try our Double Dark Chocolate Muffins recipe next time. For more delicious and Paleo dessert recipes (and hundreds of other FREE Paleo recipes), visit our Paleo Plan recipe center.

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Chocolate Coconut Banana Muffins

Servings 12

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 133

carbohydrate 14g

protein 3g

fat 8g

Ingredients

  • 3 medium banana(s) mashed (1 cup for 12 servings)
  • 3 tablespoon(s) honey, raw
  • 1/4 cup(s) coconut oil melted
  • 1/2 teaspoon(s) vanilla
  • 3 large egg(s)
  • 1/4 cup(s) coconut flour
  • 1/4 cup(s) cocoa powder, unsweetened
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) sea salt
  • 1/4 cup(s) chocolate chips, semi-sweet optional
  • 1 package(s) paper muffin liners

Instructions

  1. Preheat the oven to 350 F and line a muffin tin with paper baking cups.
  2. Place the liquid ingredients (mashed bananas, honey, melted coconut oil, vanilla, and eggs into a food processor or mixing bowl and mix or whisk together until combined.
  3. Add the dry ingredients (coconut flour, cocoa powder, baking soda, and sea salt) to the wet ingredients, and mix together until thoroughly combined.
  4. Spoon batter into each cup, dividing evenly between the 12 cups.
  5. If desired, sprinkle the tops with chocolate chips.
  6. Bake muffins for 15-20 minutes or until a toothpick inserted comes out mostly clean. They will still feel a little soft at the bottom when they’re done, but will firm up as they cool.
  7. Cool on a wire rack, and store in an airtight container in the fridge. In joy!

Comments

    1. Tammy, definitely you can make this as a loaf. Watch your baking time. You do have a good guess at about double though. Let us know how it turns out.

  1. My whole family loves these muffins as they are moist and chocolatey. I added a bit of pure stevia to make it sweeter along with gently crushed pecans. What a treat!

  2. I made these yesterday and they were absolutely divine!! I added a handful of chopped raw walnuts to mine and I put the chocolate chips in the batter instead of on top, and they turned out moist, airy and rich. Thanks for yet another amazing recipe!! :)

  3. These were delicious. I used cacao powder and chopped walnuts in the batter to add more health benefits. My 15 year old ate 3 of them at once because he said they were so good.

  4. Delicious! Made these for my husband and I, who’ve just begun our Paleo adventure in hopes of losing a few pounds. While they were still pretty warm out of the oven, I just had to try one – and it was amazing. Can imagine re-heating in the microwave, breaking open and topping with banana and berries (sort of a molten lava thing). Hubby had one when they were cooler (he’s not a muffin fan; he prefers cupcakes!) and said they were delicious. Will definitely make these again. Thank you!

    1. Thank you Hollie! I’m so glad to hear that you and your hubby enjoyed these muffins! (It’s one of my favorite recipes :)
      Best of luck to you both in your Paleo journey to health!
      Kind regards,
      Kinsey, PaleoPlan

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