The Best Paleo Banana Chocolate Chip Muffins

  • Author: Noelle
  • Prep Time: 10
  • Cook Time: 24
  • Total Time: 34 minutes
  • Category: Snack


These simple paleo banana chocolate chip muffins are easy to make and incredibly decadent. They’re made with a combination of cassava and coconut flour, which means they’re moist and fluffy while also being gluten and nut free!


  • 3 medium overripe bananas, mashed (about 1 cup)
  • 3 large eggs, room temperature (to prevent the coconut oil or butter from hardening; stick them in some warm water to speed up the process)
  • ¼ cup melted coconut oil
  • ½ cup pure maple syrup
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 ¼ cup cassava flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup Enjoy Life dark chocolate chips (or any other chocolate chip of choice)


  1. Preheat the oven to 350°F.
  2. Beat the first five ingredients together in a mixing bowl or stand mixer.
  3. Add the cinnamon, cassava flour, coconut flour, baking soda, and baking powder to the bowl and mix until combined.
  4. Fold in the chocolate chips.
  5. Line a muffin pan with parchment paper liners or grease a muffin pan with spray, ghee, or coconut oil. Using a cookie scoop, evenly distribute the mix into the 12 slots of the muffin pan. 
  6. Bake for 20-24 minutes or until a toothpick comes out clean. Cool on a baking rack prior to storing in an airtight container. 


  • Make sure to use overripe bananas as this will give the muffins a tasty banana flavor.
  • If you don’t plan to eat the muffins within 3-4 days, store in the refrigerator and they will keep for up to a week. 


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