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)
RECOMMENDATIONS
- 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)
Ingredients
- 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
- Or
- 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
Directions
- 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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Awesome muffin with a nice crumb, the whole family enjoyed it. Thank you for the recipe!
These look delicious. Can they be frozen, do you know? I’m just wondering about the texture when they are defrosted.
Yes, these muffins should work well frozen (though I honestly finish them within a few days because they are so good!). Just defrost and maybe warm up 15-20 seconds in the microwave. Enjoy!
Hi, can we replace gelatin egg with agar agar? How do I do it? Thank you
Thanks for reaching out. I have never made an “egg” with agar agar but I am sure if you look it up online you can find some good directions.
These muffins are insane! I just made them yesterday and wow I am so happy that I tried it out. Looking forward to trying some of your other muffin recipes!
Hi,
has anyone tried just mixing the powdered gelatin in with the dry and adding the water to the wet? Does it make a difference in texture or fluffiness?
Hi Andrea, thank you for reaching out about this question. I recommend following the recipe as written – this will make the gelatin act like an “egg” substitute. I would be worried about a consistency issue in the batter otherwise. Let me know if you give the recipe a try – I would love to hear how it turns out!
Holy cow! You can do no wrong. These muffins turned out like bakery muffins…they’re insane! Thank you so much for the recipe!! Used the chia seed option for anyone wondering
These are SO good! The people in my home who don’t have food allergies love them too… but they have especially been a lifesaver “treat” for my 19 yo son w multiple food allergies. Thank you so much for a delicious, easy to follow recipe!