Gluten Free Chocolate Chunk Banana Muffins

I got 99 problems and dunking these muffins into espresso is one!

Good thing I’m quick to eat them. That solves my problem fast 😁

These delicious gluten free paleo muffins make for a great grab-and-go breakfast or snack option.

Loaded with all the good stuff including quality protein and healthy fats that will keep you fueled until your next meal.

You can make a batch, freeze them and grab one whenever you need quick and healthy fuel. They thaw out pretty quick. Or store them in the fridge if you plan on consuming them within a week or so.

Gluten Free Chocolate Chunk Banana Muffins

INGREDIENTS: (12 medium sized muffins)

4 eggs

1/2 cup coconut oil, melted and cooled

3 ripe bananas, mashed

1 tbsp honey or maple syrup

1 tsp vanilla extract

1/2 cup coconut flour, sifted

1/2 cup almond flour, sifted

1 tsp cinnamon

1 tsp baking powder

1/4 tsp sea salt

1/2 dark chocolate bar (85% or higher cacao, chopped into chunks)


1. Preheat oven to 350. Grease muffin tin with coconut oil or use liners.

2. Beat eggs in bowl, mash bananas with a fork on a plate, then add all wet ingredients together and mix thoroughly.

3. Mix all dry ingredients in a separate bowl then add dry ingredients to wet ingredients and continue to mix until a thick smooth batter is formed.

4. Add chocolate chunks into the batter and mix (save some to add on top).

5. Fill muffin tins 3/4 of the way full with batter. Top with remaining chocolate chunks.

6. Bake for 18-20 minutes. Let cook before removing from tin.