easy and Healthy Double Chocolate Banana Muffins that are moist, soft, so delicious. The perfect kid-friendly recipe that is also Paleo, gluten-free, low carb, and refined sugar-free!

Moist, sweet, and super chocolatey, these Chocolate Banana Muffins will not disappoint.

Sweetened with ripe bananas and a little bit of coconut sugar these Paleo chocolate muffins are perfect for a healthy breakfast or an after-school snack.

Baking with bananas is nothing new over here.

Throughout the years they have definitely become my favorite ingredients when baking healthy treats. 

I have posted a few banana muffin recipes on my blog before, and this Healthy Blueberry Banana Muffin recipe has by far been my reader’s favorite.

On the other hand, these Healthy Peanut Butter Banana Muffins are a classic that never disappoints! 

However, these Double Chocolate Banana Muffins are my new absolute favorite! 

Why I love these Almond flour chocolate muffins

The picture is centered around a healthy chocolate muffin on a muffin paper. Someone has taken a bite from it. Around this muffin there are found other, untouched muffins

There are so many reasons to love these Double Chocolate Banana Muffins.

1. So easy to make
Just mix all the ingredients in a bowl, add chocolate chips, and bake.

2. Freezer friendly
There is nothing better than having your freezer stocked up with healthy and delicious treats, right? 

These Double Chocolate Banana Muffins freezes so well and are so quick to defrost either on the countertop or in the microwave.

3. Easy to variate
Depending on your mood and what you have in your pantry, these healthy chocolate muffins are super easy to variate. 

Top with your favorite nuts, different kinds of chocolate chips, or sprinkle with sea salt. You could even mix in some walnuts in the batter for some added texture.

4. Good nutritional content
These Double Chocolate Banana Muffins are only made with simple, wholesome ingredients, which means that you can indulge in these feeling good about yourself and knowing that you are scoring some great nutritional content as well. 

Why are these banana CHOCOLATE Muffins healthy

A serving plate full of double chocolate banana muffins. The pile is high and the muffins are topped with chocolate chis and salt. One of the muffins has a bite mark in it.

Is there anyone else who gets excited when they hear healthy and chocolate in the same sentence? 

And in this case it is so true! These Banana Chocolate Muffins really are healthy! 

1. No refined sugar
To sweeten these Paleo Chocolate Muffins I’m using super ripe bananas and some coconut sugar (which is optional).

Coconut sugar is Paleo approved, however, it’s not Keto. For a recipe that is even more low carb, you can use a Keto sweetener. 

Gluten-free, Grain-Free
These Chocolate Banana Muffins are gluten-free thanks to almond flour. I love baking with almond flour, it gives the muffins a delicious nutty flavor while keeping them moist. 

Almond flour is also rich in healthy fats and protein compared to regular wheat flour. Perfect for a healthy twist on a classic dessert. 


Ingredients for Double Chocolate Banana Muffins

Chocolate muffin batter with chunks of dark vegan chocolate being folded into it.

All you need for these moist and decadent Double Chocolate Banana Muffins are 6 main ingredients!

And if you have made my recipes before, or are used to baking Paleo and Keto recipes, I bet you already have them all in your pantry.

Wet Ingredients

Ripe bananas
The riper the better! I purposely buy too many bananas and let them sit on the counter until they are spotty and ready to go.

Room temperured eggs ensure the muffins come out fluffy once baked.

To make this recipe vegan, you can use flax “eggs”. 

To make a “flax egg”, simply mix 1 tbsp of ground flax seeds with 2 tbsp of water and let sit for a few minutes. For this recipe you will need two flax “egg”. 

Dry Ingredients

Almond flour
My favorite gluten-free flour is almond flour, and it’s perfect for this Double Chocolate Banana Muffin recipe. The almond flour provides a beautiful nutty flavor while keeping the baked goods moist. 

Cacao powder
You can use unsweetened cocoa powder as well if that’s what you have on hand.

However, cacao powder is the healthier choice. The main difference between the two is how and how much they have been processed. You can read more about cacao vs. cocoa powder here.

Coconut sugar
Coconut sugar is not refined like regular table sugar and it is my favorite Paleo sweetener. The flavor is delicious and the sweetness is just right. To make this recipe even lower in carb content, you can use a Keto-friendly sweetener as well. 

Baking soda and baking powder
For this healthy chocolate muffin recipe, I’m using both baking soda and baking powder to make sure they get tall and airy. To read more about why I’m using both together, click here.

Always add salt to your baked goods. Especially when baking a decadent chocolate dessert. The salt will both elevate the flavors at the same time as it balances out the sweetness. 

And if you are anything like me, add some extra flaky sea salt on top of the Double Chocolate Banana Muffins. 

Fold ins

Chocolate chips
You can use any of your favorite kind of chocolate chips or chopped chocolate bars. Make sure you use chocolate that is approved for your diet (if any).


How to make my Chocolate Banana Muffins

These Double Chocolate Banana Muffins are not only healthy and so rich in chocolatey flavor, but they are also so easy to make!

It’s the perfect kid friendly recipe that your whole family can enjoy creating and eating together.

Two pictures next to each other. On the left, there is a glass bowl with chunks of bananas. On the right they have been mashed up by a fork

First, start with mashing the ripe bananas in a large mixing bowl using a fork, a hand mixer, or an immersion blender. 

The picture on the left has ripe mashed bananas and two eggs, on the right, everything has been mixed together with a whisk.

Then, add room temperature eggs to the bananas and whisk together. 

There are two pictures. The one on the left is a glass bowl with gluten free almond flour, baking soda, baking powder, salt, coconut sugar and cacao powder. On the picture to the right everything has been mixed together with a whisk

In a separate bowl, whisk together the dry ingredients. Make sure there are no lumps left. Sift if needed.

On the left, there is a bowl with the dry ingredients to paleo muffins. on top of the dry ingredients there are wet ingredients. They are not yet mixed together. On the picture to the right, the wet and dry ingredients has been mixed together into a chocolatey batter

Then, gently combine the dry ingredients into the wet ingredients using a spatula. Make sure not to over mix the Double Chocolate Banana Muffins batter.

Dark, rich chocolate batter is being poured in to a muffin tin using a cookie scoop

Now, gently fold in the chocolate chips into the batter. 

Then, pour the batter into a lines muffin tin, using a cookie scoop or a small ladle. Fill about 3/4 to the top.

Lastly, sprinkle the Double Chocolate Banana Muffins with extra chocolate chips and BAKE.


Variations of these Double Chocolate Muffins

Freshly baked double chocolate banana muffins on a cooling rack. There is one muffins that has been taken a bit out of. The texture looks very fudgey

You know you have found a good recipe when you are able to play around with it, without compromising the result. 

And let me tell you, I have made these Double Chocolate Banana Muffins in many different ways. 

To switch things up you can add your favorite nuts both into the batter and onto the Paleo muffins.

For example, I love adding some walnuts to these healthy chocolate treats.

If you have been reading my blog for a while, you know how much I love flaky sea salt… And especially when there is chocolate involved. 

Simply add some sea salt on top before baking. 

I prefer using cacao powder; however, you can use cocoa powder with great results as well. Just make sure you buy the unsweetened kind. 

Make these almond flour chocolate muffins vegan by using flax eggs.

This equation makes a perfect flax egg every time. Just let it sit for a few minutes before mixing with the other ingredients. 

1 tbsp ground flax seeds + 2 tbsp water = 1 flax “egg”

To make this chocolate muffin recipe even more low carb, use Keto-friendly sugar instead of coconut sugar The result will be just as good! 

Tips on making the best Paleo Chocolate Muffins

A hand is holding a dark brown muffin in a muffin paper. There are chocolate chips on top and a bit is taken from the muffin
  • The riper of the bananas the better, it’s all about the sweetness.
  • Use room temperature eggs. It will allow the batter to mix better and the baking time to be more exact. 
  • Make sure your baking agents are not expired. If they are, you won’t get as much volume in your baked goods. 
  • When measuring the almond flour, make sure to pack it well. It’s the complete opposite technique compared to when measuring regular flour, I know. 
  • Sift if the dry ingredients to make sure the batter mixes evenly and the chocolate muffins will get airier. I find this extra important when baking with cacao powder.

How to Serve my Banana CHOCOLATE Muffins

A healthy gluten free muffin cut in half

I promise you, you can’t go wrong however you serve these delicious muffins. And they are definitely good enough to be eaten on their own.

But, to elevate them even more, try them with:

  • A cup of coffee in the morning or for an afternoon pick me up
  • Almond butter for an extra energy boost
  • Peanut butter, not paleo but oh so yummy
  • Yogurt for the perfect kid-friendly breakfast
  • A big glass of milk for a comforting snack

How to store these almond flour chocolate muffins

gluten free chocolate muffins topped with chocolate chips and sea salt. The texture look very moist and dense

These delicious Double Chocolate Banana Muffins can be stored on the kitchen counter for 2 days, just cover them with some plastic film, or put them in an air-tight container. 

If you keep them in an air-tight container in the fridge, they will last for a week. I love heating it up for 10 – 12 seconds in the microwave before eating. And it’s HEAVEN! 

Also, they are FREEZER FRIENDLY! 

Put the healthy muffins in an air-tight container and store them in the freezer for up to two months.

Defrost in the microwave for 30-40 seconds or let them thaw on the countertop for 10 to 20 minutes. 

Enough said. Scroll down to the recipe and start baking these easy, moist, and chocolatey Banana Muffins!

What’s your favorite recipe with bananas? leave me a comment below!


you also might love these Paleo dessert recipes:

1. Carrot Cake Banana Bread

2. Sweet Potato Bread

3. Pumpkin Snickerdoodle Cookies

Paleo Double chocolate banana muffins that are rich and gooey from all the chocolate. There is a bite taken from one of the muffins so you can see how chocolatey it looks on the inside.

Get the recipe:Double Chocolate Banana Muffins

Healthy and easy Double Chocolate Banana Muffins that are moist and soft, so delicious while being Paleo, gluten-free, low carb, and refined sugar-free!
4.88 stars (8 reviews)


  • 3 ripe bananas, ~1 ¼ cup mashed
  • 2 large eggs, room temp
  • 2 cups almond flour, packed
  • ½ cup cacao powder
  • ¼ cup coconut sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • Pinch of salt


  • ¾ cup Chocolate chips or chopped chocolate bars *


  • Preheat the oven to 350 F.
  • In a large mixing bowl, mash the ripe bananas using a fork or a hand mixer.
  • Then, add eggs to the bananas and whisk them together. 
  • In a separate bowl, whisk together almond flour, cocoa powder, coconut sugar, baking soda, baking powder, and salt. Make sure there are no lumps left. Sift if needed.
  • Then, gently combine the dry ingredients into the banana and egg mixture using a spatula. Make sure not to over mix the batter.
  • Fold in the chocolate chips into the batter. 
  • Scoop the batter into a lined muffin tin, using a cookie scoop or a small ladle. Fill about closeto the top.
  • Lastly, sprinkle the muffins with extra chocolate chips.
  • Bake 18 – 20 minutes or until a tooth pick come out clean when inserted in the middle.


  1. To make these muffins vegan substitute for flax "eggs". Mix 2 tbsp ground flax seeds with 4 tbsp water. Let it sit for a few minutes to gel up before mixing with the other ingredients. 
  2. For low carb option: substitute coconut sugar with a keto friendly granular sugar.
Serving: 1g, Calories: 233kcal, Carbohydrates: 23g, Protein: 7g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 10g, Cholesterol: 32mg, Sodium: 103mg, Fiber: 5g, Sugar: 12g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.