Tag Archives: Paleo Muffins

Chocolate Banana Gluten-Free Muffins



I found this recipe when I had a few very ripe bananas I needed to use up.  I have since made these countless times and they are so good.  Here is the original recipe over at http://www.texanerin.com.  I have only altered the sweetener, the type of fat and salt content, otherwise it is a foolproof delicious muffin.  Anytime I can cut sweetener I do cause my motto is, “if you don’t need it, don’t eat it”.  However I don’t always adhere to my motto.

My daughter has offered to make and post some food videos on instagram, so you can check out her chocolate banana muffin video at my kleecreations instagram account.


Chocolate Banana Gluten-Free Muffins

2 Ripe Medium Size Bananas

2TBL Honey 

1 TBL Vanilla

2 Eggs

1/4 Cup of Butter, melted

2 cups Almond Flour

3 TBL Coconut Flour

1/3 Cup Cocoa Powder

1 tsp.  Baking Soda

1 tsp. Sea Salt Fine or Coarse (coarse gives you a salted dark chocolate taste)

1 Cup Bittersweet or Semi Sweet Chocolate Chips 


  1. In a food processor or a bowl mash the banana so most of the chunks are gone, add the honey, vanilla, eggs and butter and mix until well combined
  2. In a separate bowl mix together all the dry ingredients except the chocolate chips
  3. Add the dry ingredients to the wet and mix until well combined
  4. Mix in the chocolate chips
  5. Line a muffin tin with baking muffin cups and fill each one with the batter to 3/4 full
  6. Bake in a *350 degree oven until the muffins are springy to the touch approximately 18-20 minutes
  7. Let cool on a wire rack and enjoy!
  8. Makes about 12 muffins
  9. If you want to get really fancy frost these with my cream cheese whipped cream frosting found HERE

Banana Date Muffins (Paleo, Gluten-Free, Nut-Free)

Paleo, Gluten-Free, Nut-Free, Banana Date Muffins
Paleo, Gluten-Free, Nut-Free, Banana Date Muffins

Happy  May Day!!  Man, the year just starts to fly by after January!

We are enjoying some fabulous spring weather here in Montana, a little sunshine mixed with rain and snow.  The rainy days always have me in the kitchen whipping up a baked good (any excuse to bake, then of course eat it).

These muffins are a perfect way to use up the ripened bananas you have lying around.  They are also a great way to get some chocolate into the mix too.  The problem is you can’t eat just one!

This recipe is slightly adapted from Elana Amsterdam’s cookbook,  Gluten-Free Cupcakes.  I have featured another recipe from her book in the past, and this  is another great one to try.  Her cookbook is loaded with all versions of cupcakes with new and old twists.  You can check it out HERE.  She calls it a cupcake and adds frosting I call it a muffin as it requires no frosting in my opinion.  Give a try, and see what you think!

Banana Date Muffins

Adapted from Gluten-Free Cupcakes

1 Cup (2-3) Ripe Bananas

1/4 Cup Coconut Oil or Butter

3  Medjool Dates, pitted

3 Large Eggs

2 Tsp. Vanilla

1/4 Cup Coconut Flour

2 TBL.  Arrowroot Powder

1/4 Tsp. Sea Salt

1/2 Tsp. Baking Soda

1/2 Tsp. Baking Powder

2 Tsp. Cinnamon

1/2 Tsp. Cardamon

1/2 Cup Dark Chocolate Chips or Blueberries  (optional)

  1. Preheat the oven to *350 degrees.  Line a muffin tin with 9-10 muffin papers.
  2. Place the bananas, coconut oil or butter, dates and eggs in a high-speed blender or food processor and blend until smooth.
  3. Add the rest of the ingredients and mix until all is well incorporated.
  4. Stir in the chocolate chips or berries if using.
  5. Scoop 1/4 cup of batter into each muffin cup.
  6. Bake for approximately 20 minutes or until the muffin springs back to your touch.
  7. Let cool on a rack and Enjoy!  Makes 9-10 muffins