Chocolate Banana Muffins Recipe


When you can’t decide between breakfast and dessert, these Chocolate Banana Muffins are a delicious choice. They’re made with gluten-free flour and naturally sweetened with ripe bananas for a healthy option that will satisfy your sweet tooth.

You probably already have everything on hand to make these tasty treats, too — and they’re super simple to make. These chocolate banana muffins are a great way to get the kids cooking. So let’s get in the kitchen and start baking!

Chocolate banana muffins step 1 - Dr. Axe

Start by preheating the oven to 375 F. Then in a bowl, mix the butter and sugar until the two are well combined, then add in the eggs slowly, one at a time.

Next, beat in the nutrition-rich bananas, almond butter (or choice of nut butter), milk and vanilla.

Chocolate banana muffins step 2 - Dr. Axe

Then, in a separate bowl, combine the flour, baking soda and salt. Now, mix together the two bowls and fold in the chocolate chips. Delicious!

Chocolate banana muffins step 3 - Dr. Axe

Fill the waiting cupcake liners, about 3/4 of the way, and bake chocolate chip banana muffins for 18–25 minutes or until they’re baked through.

 That’s all there is to making these muffins. They come together in just minutes for the whole family to enjoy. I know you’ll love them as much as I do!

Total Time

35 minutes



Meal Type

Diet Type



  • ½ cup butter, softened
  • 1 cup coconut sugar
  • 2 eggs
  • 1 cup ripe bananas, mashed
  • ⅔ cup sprouted almond butter
  • 1 tablespoon coconut milk
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ cup dark chocolate chips


  1. Preheat the oven to 375 degrees F.
  2. In a bowl, mix the butter and sugar until well combined.
  3. Add in the eggs, one at a time. Beat in bananas, almond butter, milk and vanilla.
  4. In a separate bowl, combine the flour, baking soda and salt.
  5. Combine both bowls and fold in the chips.
  6. Fill tins with cupcake liners and add the dough until 3/4 full and bake for 18–25 minutes.

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  1. Debra Glivar on

    What do I do if I don’t eat eggs or cheese? I have a fish allergy and eggs and dairy have the same protein that I am allergic to. All of your receipts have eggs or dairy in them! Please help!!

    Thank you,


  2. Ryan E on

    Hi Debra,

    I’ve replaced eggs in many recipes with flax meal and water (2 tsp flax meal, 2 tbsp water per egg). Mix it up and let it sit for a few minutes. Coconut milk is a fantastic milk replacement, as is coconut cream for heavy or whipped cream.

    Hi Sara,

    Whole foods usually carries it. I’ve also seen it a wegmans and some grocery stores have it in the natural foods section.

  3. Steve G on

    You have used cup for measuring some ingredients what size cup are you using? or what will it be in ounces or pounds?

  4. Erin L on

    I just tried this recipe! I subbed coconut oil for the butter (same portion) and added some flax seeds for a crunch. It is a wonderful muffin and works great as a loaf as well. The whole family loves them! Thanks so much :)

  5. Liz on

    I substituted the almond butter with peanut butter…the dough looks very crumbly. Is it supposed to look like that? Will it bake ok?

      • Liz on

        I had to discard my first batter, it was too crumbly. I tried a second batch, I substituted the almond butter for nutella, but had the same results, crumbly batter. I Added more cocunut milk, but it didnt help. Even though the batter was softer, after baking, the muffin did not rise or bake like a regular muffin. It did not look anything like the picture on the screen. I wanted a nutritious recipe for my kids and i spend quite some money on the different ingredients, almond flour, cocunt sugar, nutella, dark chocolate chips…Very disappointed?

  6. Kathy on

    I have IBD and can’t handle coconuts at all (even oil for some reason). I see you like to use coconut sugar a lot in recipes. Is there something I can substitute for it?
    Thank you.


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