Paleo Banana Nut Chocolat Chip Muffins

Paleo Banana Nut Chocolat Chip Muffins

When I was a young girl, I bought a baking book at one of the school book fairs. For every bake sale, family gathering and holiday after that, you could guarantee I was baking Banana Muffins! Back then, I didn’t know what Paleo was, and I certainly used more sugar than needed. This recipe is a much healthier version! I’m pretty sure both my parents were pretty sick and tired of the dozens of batches I made over the years, but if they were, they didn’t show it! Still to this day they are my absolute favourite item to bake, especially on a Sunday morning with my son. It’s fitting as I start to share my recipes with you this as the very first!

What’s not to love about these, they’re portable and so easy to make! Banana muffins are always a tasty breakfast treat. This variation is grain-free and packed with lots of protein in the form of seeds and nuts to keep you full all morning. These muffins can easily be frozen and re-heated for a quick weekday breakfast. 

Prep Time: 15 minutes 

Cooking Time: 20-25 minutes 

Total Time: 40 minutes 

Makes: 12  



3 ripe bananas, mashed 

¾ cup unsweetened almond milk

2 large eggs

cup coconut oil, melted and cooled slightly 

2 tsp vanilla extract 

2 cups paleo flour (usually almond, tapioca & coconut blend)

-Option For Gluten Free, or Regular all-purpose flour blend (1:1 flour works well here)

2 tsp baking powder

1 tsp baking soda 

½ tsp salt 

½ cup roughly chopped pecans 

¼ cup pumpkin seeds (pepitas) 


Option : Add½ cup coconut sugar to sweeten



  1. Preheat oven to 350°F. Line a 12-cup muffin pan with liners or grease well.

2. In a large bowl whisk together mashed bananas, almond milk, eggs, coconut oil, coconut sugar and vanilla extract. This is my absolute favourite Vanilla Extract to use in all my cooking!

3. In a separate bowl, whisk together gluten-free flour, hemp hearts, baking powder, baking soda and salt. Pour wet ingredients over the dry and mix well to combine. Mix in chopped nuts and pumpkin seeds. 

4. Divide batter between prepared muffin cups. Bake for 20-25 minutes, until tops are golden brown and a toothpick inserted into the center of the muffins comes out clean. Let cool on a wire rack. 

Tip: Add in ½ cup chocolate chips for extra sweetness or mix up the type of nuts you use, like chopped almonds or walnuts. 


Today I have the joy of passing this recipe onto my son, he’s really taken to baking and just loves to get hands on! And for those of you still wondering, I still have that old kids baking cook book sitting on my cookbook shelf.

Once you’ve tried this recipe, leave me a comment and let me know how delicious they were!

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