Healthy Chocolate Banana Muffins (No Sugar, Gluten Free)

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These healthy chocolate banana muffins are moist and tender with a dark chocolate and banana flavor. They're made with almond flour and ripe bananas, don't contain any added sugar and are gluten free and paleo friendly.

Muffins on wire cooling rack, topped with cocoa powder.

I'll never stop testing chocolate muffin recipes, as my kids will gladly eat anything if there's chocolate involved. Thankfully, I can make chocolate baked goods without loads of added sugar and they still have a great taste and texture.

These healthy chocolate banana muffins have been a frequent side to breakfast or an easy afternoon snack. They are made with almond flour and ripe bananas, don't contain any added sugar and require less than 10 ingredients.

Why You'll Love these Chocolate Banana Muffins

gluten free and grain free - made with a combination of almond flour, tapioca starch and cocoa powder
paleo friendly - made with simple, wholesome ingredients you can feel good about eating
no sugar - they're only sweetened with bananas
soft and tender - they're oil free, but still have a great texture

Bite of a muffin to show inside texture.

Ingredients

Here's a list of what you'll need to make these gluten free chocolate banana muffins. (The full recipe can be found in the recipe card at the bottom of the blog post.)

blanched almond flour - use tigernut flour for a nut free version
tapioca starch - needed for texture purposes. You may swap the tapioca for arrowroot starch or potato starch.
cocoa powder - I recommend a Dutch processed cocoa powder
baking soda - to make the batter rise
salt - enhances the flavors
mashed ripe bananas - since this is a banana muffin recipe! I recommend yellow bananas with many brown/black spots
large eggs - no egg substitute has been tested
yogurt - needed for texture purposes. I used dairy free almond milk yogurt, but any type will work.
vanilla extract - added for flavor

Ingredients needed to make chocolate banana muffins.

How to Make Chocolate Banana Muffins Without Added Sugar

The batter for these muffins is made in one bowl and bakes in under 30 minutes. Here are the steps:

First, preheat your oven to 350 degrees F. Line a muffin tin with 12 paper cups or silicone muffin liners.

Combine the wet ingredients.

Mix in the dry ingredients.

Scoop the batter into your lined baking tin. Bake at 350 degrees for 25-30 minutes.

Cool a few minutes in the baking pan, then transfer to a wire cooling rack.

Tips and Tricks

Add sweetener - these muffins are not very sweet, so if you're looking for more flavor then add a tablespoon or two of maple syrup or coconut sugar.
Mix-ins - add chocolate chips or chopped nuts to the batter
Measure ingredients by weight - the most accurate way to measure the flours and banana is to use a small kitchen scale and measure by weight. Small variations in ingredient amounts can make big changes when baking!

Storage

These muffins should be stored in an airtight container. They can be kept at room temperature for 2-3 days, and then should be kept in the fridge, up to 10 days. For longer storage, place in a large plastic baggie and store in the freezer up to one month.

FAQ

Is there a way to make these muffins nut free?

Yes! Use tigernut flour in place of the almond flour and use a nut free yogurt, like coconut yogurt.

Are these muffins healthy?

Yes, these are healthy chocolate banana muffins since they're made with wholesome, minimally processed ingredients and low in sugar. These muffins are gluten free, grain free, dairy free, refined sugar free and seed oil free.

Do I have to use tapioca starch?

Since these muffins are grain free, a starch like tapioca starch is necessary for achieving a good muffin texture. The best substitute for tapioca starch is arrowroot starch, but potato starch and even cornstarch (not paleo) may work.