These light and fluffy Paleo Double Chocolate Banana Muffins are one of my new favorite treats to enjoy when I have a craving for chocolate (pretty much all the time!). Naturally sweetened with a ripe banana and a touch of maple syrup, these muffins are the perfect amount of sweetness without any refined sugar.
Not only are the muffins free from the Top 8 food-allergens, but they are free from cassava and coconut as well — perfect if you have a sensitivity or allergy to these two ingredients, commonly found in a lot of AIP, Paleo, and gluten-free baking.
What ingredients do I need? (AIP & vegan options included)
- Tigernut flour
- Arrowroot powder
- Cocoa powder or carob powder (AIP elimination phase)
- Baking soda
- Vanilla extract
- Ripe banana
- Maple syrup
- Avocado oil
- Apple cider vinegar
- Gelatin egg or chia seed egg (vegan option)
- Dairy-free dark chocolate chips or carob chips (AIP elimination phase)
- This recipe can make between 6 to 8 muffins, depending on your preference. If you want nice café-style tops to the muffins, divide the batter between 6 standard-size muffin tins.
- The muffins can be made AIP by swapping the cocoa powder for carob powder and the chocolate chips for carob chips. Or, the carob chips can be eliminated from the recipe if preferred.
- Also, the muffins can easily be made vegan by swapping the gelatin egg for a chia egg.
- Store the muffins in an air-tight sealed container. These can be left on the counter for a couple of days or in the fridge for 4-5 days. Reheat before serving if stored in the fridge.
Paleo Double Chocolate Banana Muffins (Top 8 Free, Cassava-Free & Coconut-Free)
These light and fluffy Paleo Double Chocolate Banana Muffins are naturally sweetened with a ripe banana and a touch of maple syrup, keeping them not too sweet and free from refined-sugar. Diet Type: SFED, Paleo, Vegan, AIP (modified)
- Dry Ingredients
- 1 cup tigernut flour
- 1/2 cup arrowroot powder
- 1/3 cup cocoa powder or carob powder
- 1 tsp baking soda
- 1/2 tsp salt
- Wet Ingredients
- 1 ripe banana, roughly 1/2 cup, mashed
- 1/4 cup maple syrup
- 1/2 cup avocado oil
- 1 tsp vanilla extract
- 2 tbsp apple cider vinegar
- Gelatin Egg
- 1 tbsp unflavored gelatin
- 1 tbsp lukewarm water
- 2 tbsp hot water
- Chia Seed Egg
- 1 tbsp white chia seeds
- 3 tbsp water
- Mix-Ins (Optional)
- 1/2 cup dairy-free dark chocolate chips or carob chips
- Step 1 Preheat the oven to 350°F. Line a muffin pan with 6 muffin liners and set aside.
- Step 2 If making the muffins with a chia seed egg, prepare this now, otherwise skip to step #3. For the chia seed egg, add 1 tbsp of chia seeds with 3 tbsp of water into a small cup or bowl. Mix ingredients and let it sit for at least 5 minutes.
- Step 3 In a small bowl, mix together the dry ingredients until well combined.
- Step 4 In a medium bowl, mash the banana and combine with the maple syrup, avocado oil, and vanilla extract.
- Step 5 Pour the dry ingredients into the bowl with the wet ingredients and mix well to fully combine. Fold in the dark chocolate chips (optional).
- Step 6 If you are using a gelatin egg, prepare this now. Make the gelatin egg by pouring 1 tbsp lukewarm water into a small cup and sprinkling the gelatin on top. Combine the water and gelatin into a paste. Add 2 tbsp of hot water to the gelatin mixture and whisk vigorously until the gelatin is dissolved and frothy.
- Step 7 Fold the gelatin egg or chia seed egg into the mixture and add the apple cider vinegar as the last step. Make sure to not overmix.
- Step 8 Evenly distribute the batter into the muffin liners. Top each muffin with additional chocolate chips if desired.
- Step 9 Place the muffin pan into the oven. Bake for 20-23 minutes. Check around 20 minutes, testing with a toothpick.
- Step 10 Once done, remove from the oven and let cool for at least 15 minutes to set.
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