These muffins are sweetener-free, dairy-free, grain-free, and nut-free, yet still delicious! An easy snack or on-the-go breakfast option.


Prep time: 20 minutes
Cook time: 30 minutes
Makes: 12 muffins




  • 1/3 coconut flour
  • 1c shredded coconut
  • 1c mashed banana (ripe)
  • 3 eggs
  • 1 tsp baking soda
  • 2 tbsp water
  • 1 tsp organic real vanilla
  • parchment muffin cups (or coconut oil to grease tins)


Chocolate chunk
  • 1 tbsp coconut oil
  • 2 oz. unsweetened organic baking chocolate
  • 1 tbsp honey



Making chocolate chunks:


I made my own chocolate chunks because most of the store bought ones still contain sugar. Although I am still adding honey to these chocolate chunks, they will be less sweet than a store bought option. If you want to save time, just buy some good quality chocolate chips such as dragoba chocodrops from your local health food store.

Fill a frying pan with water about half way and put a glass bowl containing baking chocolate in the center of it. Put element on med-low heat. This is the cheap version of a ‘double boiler’. Using a double boiler to melt chocolate is important because if you try to heat the chocolate directly it is a lot easier to burn (Trust me, I’ve done it). Wait until chocolate has melted into a smooth liquid. You can stir it with a fork while it is melting to agitate it a bit and melt the chunks faster. Add 1 tbsp of coconut oil, and honey (feel free to add more or less for your desired sweetness). Mix it up so everything is thoroughly dissolved and pour into a container with a flat bottom and put in the freezer for 10 minutes to let it harden up. break into chunks to your desired size and set aside to add to muffins.


Making the muffins:


Preheat oven to 350F.

Mash bananas with a fork. Old bananas are awesome for baking because they will add more sweetness to your recipe and we both know you weren’t going to use them for anything else anyways. Next add your eggs to the bananas and beat until well mixed and slightly frothy. Add vanilla, then shredded coconut, coconut flour, and baking soda. Coconut flour is very absorbent so after you mix it in you might want to let it sit for a couple minutes before you judge if your recipe needs to be adjusted. Often it will look like it needs more flour but after a few minutes it thickens up and you realize you didn’t need the extra flour, so if you add more flour initially you will end up with some pretty dry muffins. If your muffin mix is looking a little thick for muffin-consistency you can add 2-4 tbsp water (or almond milk/other alternative milk) just to thin it out and add some moisture back in. Finally, add your chocolate chunks. Mix thoroughly.



Divide batter up into muffin tins with parchment muffin cups lining them. I always use parchment muffin cups to bake in because paleo baking is notoriously bad for adhering to cook-ware (as you can see by my muffin pan…), and non-stick cook-ware is not a great choice.



Add some ground up flax seed on top of the muffins for garnish if you are feeling fancy.

Bake at 350 for 30 minutes or until they look done (top starts to brown).












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