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Chunky chocolate, coconut and banana muffins (Paleo)

Indulge in these healthier banana muffins. The whole family will love them! Chunky chocolate, coconut and banana muffins which are a paleo recipe.


  • 4 very ripe bananas

  • 4 eggs

  • 1/3 cup coconut oil

  • 1/2 cup coconut flour

  • 1/2 cup shredded coconut

  • 1 teaspoon baking soda

  • Pinch salt

  • 90g no added sugar dark chocolate, coarsely chopped


  • Step 1....Preheat oven to 180C or 160C fan-forced. Line 9 holes of a muffin pan with paper cases.

  • Step 2....Process banana, eggs, oil, flour, shredded coconut, baking soda and salt until smooth . Transfer to a large bowl. Add half of chocolate and stir until combined. Spoon into prepared pan. Top with remaining chocolate, pushing slightly into batter. Bake for 25-30 minutes or until a skewer inserted in centre comes out clean. Stand for 5 minutes in pan. Cool on a wire rack.


You can freeze cooled muffins wrapped in plastic wrap for up to 1 month. Thaw and reheat for 30 seconds in the microwave. Make sure your bananas are very ripe as they add sweetness.

You can use dairy free chocolate to make these muffins dairy free.


  • 1024 kj ENERGY

  • 15.7g FAT TOTAL


  • 4.8g FIBRE

  • 5.3g PROTEIN


  • 255mg SODIUM

  • 12.4g CARBS (SUGAR)

  • 22.7g CARBS (TOTAL)


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