Grain-Free Chocolate Chip Banana Muffins

These delicious and healthy Paleo Banana Muffins are made with almond flour and coconut flour, packed with healthy fats and are made in just 1 bowl! These gluten free banana muffins would be a great on-the-go breakfast or snack and will be a hit with picky kids!

paleo banana muffins

Paleo Banana Muffins Recipe

These grain free Chocolate Chip Paleo Banana Muffins are so simple, moist, and delicious. The perfect batch of muffins that nobody will know are gluten-free, grain-free, and paleo-friendly! These muffins are so easy to make, with all the ingredients being put together in one bowl they can easily be made for a quick brunch or breakfast at home. Get the kids and they can help too!

Ingredients Needed:

  • Almond flour
  • Coconut flour
  • Fine Sea Salt
  • Baking soda
  • Coconut oil or grass-fed butter
  • Eggs
  • Honey
  • Ripe Banana
  • Dark chocolate chips

Paleo Chocolate Chip Banana Muffins

Is Almond Flour Healthy?

Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that you can feel great about eating.

How to Measure Almond Flour

If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly scoop the almond flour or coconut flour into the cup measurement and level it off.

Paleo Chocolate Chip Banana Muffins

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Grain-Free Chocolate Chip Banana Muffins

These delicious and healthy Paleo Banana Muffins are made with almond flour and coconut flour, packed with healthy fats and are made in just 1 bowl! These gluten free banana muffins would be a great on-the-go breakfast or snack and will be a hit with picky kids!

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 9 1x
  • Category: Breakfast, Brunch
  • Cuisine: Gluten-free, paleo, dairy-free


  • 3 tablespoons coconut oil or grass-fed butter, melted
  • 2 eggs
  • 3 tablespoons honey
  • 1 banana, mashed
  • 1 cup (96 grams) blanched almond flour
  • 3 tablespoons (21 grams) coconut flour
  • Pinch fine sea salt
  • 1/2 teaspoon baking soda
  • 1/3 cup dark chocolate chips


  1. Preheat oven to 350°F and line 9 muffin cups with muffin liners.
  2. In a large bowl combine combine coconut oil or grass-fed butter, eggs, honey, and mashed banana and mix well. Add in almond flour, coconut flour, baking soda, and salt and mix until fully combined. Then fold in chocolate chips.
  3. Fill muffin tins about 3/4 of the way through.
  4. Bake for about 20-25 minutes or until a toothpick comes out clean.


Recipe updated on 1/9/2017.


  • Calories: 133
  • Sugar: 9g
  • Sodium: 110mg
  • Fat: 7.2g
  • Saturated Fat: 2g
  • Carbohydrates: 15g
  • Fiber: 2.7g
  • Protein: 4g
  • Cholesterol: 36mg

January 15, 2019

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Join The Discussion

29 Responses

  1. These look great! I make some gluten-free muffins with almond meal and find them to be really filling and tasty. I’m wondering if I can add extra almond meal rather than using the coconut flour in this recipe. Do you think it will take away from the taste and/or texture?

  2. I whipped up a batch of these the other night and they were delicious! I loved the fact that there is no added sugar or eggs! Who knew that was even possible 😀 My batch only made 5 muffins because i wanted them a big larger!

  3. What would you recommend as a substitute for almond meal. My son has a nut allergy, so we cannot use anything with almonds. I definitely want to try to make these. Thanks in advance.

    1. Just made these using brown rice flour as I have an allergy to nuts. Also tried making them using an egg substitute (1 tbsp chia seeds + 3 tbsp water) and turned out ok; did have to add a bit of rice milk as the batter was very thick. Still very tasty!

  4. These were so good and easy to make! I sprinkled some pumpkin spice powder over the top of them bc I love anything cinnamon and nutmeg. Cant wait to make them again! Thanks!

  5. Hi Lexi! Just made these (accidentally 12 instead of 9). They are so, so good!! Any tips for helping them not stick to the muffin tin liners?

  6. Just made these and didn’t have almond flour, so used oat flour instead. They are delicious! Especially warmed up with a little butter or honey 🙂

  7. These are amazing!! Thank you. I made 6 large and 8 mini muffins. The mini will make perfect lunchbox treats. Saved recipe for tbs next bake up

    5.0 rating

  8. Hi! Can I make these without coconut flour? I don’t have any in hand. How much more almond flour should I add? Thanks!

  9. Made these last night and my son said he couldn’t tell that they were grain and dairy free! Really good and simple to make. I doubled the recipe and made 12 muffins.

    5.0 rating

  10. Wonderful!! Incredibly easy and so tasty! I used a silicon donut pan to bake mine and my kids were in heaven ❤️

    5.0 rating

  11. I have been making this recipe since you first posted it and I still love making them today!! ❤️ ❤️ ❤️

    5.0 rating

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