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Paleo Chocolate Chip Banana Bread Muffins

Paleo Chocolate Chip Banana Bread Muffins

Gluten-free banana muffins stuffed full of ooey-gooey chocolate chips. The perfect on-the-go snack, these paleo banana muffins are sure to hit the spot!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 217kcal
Author Mary Smith


  • Muffin tin
  • Mixing bowls



  • Preheat oven to 375. Line a 12-cup muffin pan with baking cups, or spray well with cooking spray if using a non-stick pan. Mix the bananas, eggs, almond butter, maple syrup, and vanilla in a large bowl.
  • In a smaller bowl, mix the remaining dry ingredients (except for the chocolate chips). Add the dry ingredients to the bowl with the wet ingredients. Mix well. Add the chocolate chips and stir. 
  • Spoon the batter into the cups, filling almost to the top. 
  • Bake for 20-22 mins until a toothpick comes out clean and the tops are set and golden brown. Let them cool completely before removing from the pan / peeling off the wrapper (otherwise they make stick!) Enjoy!


Store in an air-tight container on the counter. You can also store in the fridge!


Serving: 1muffin | Calories: 217kcal | Carbohydrates: 23g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 182mg | Potassium: 183mg | Fiber: 3g | Sugar: 14g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg