Recipes to Nourish

Gluten-Free Real Food & Natural Living

Grain Free Chocolate Banana Muffins

I may receive commissions from purchases made through links in this article. Full disclosure.

Chocolate and bananas are meant to go together! These soft, protein-rich, grain free chocolate banana muffins are full of that irresistible chocolaty banana flavor. They’re super easy to make in the blender and they’re freezer friendly too!

Chocolate muffins next to bananas. this RECIPE

Naturally sweetened grain free chocolate banana muffins made with real food ingredients are such a treat!

Bananas on their own are not my favorite. But pair them with CHOCOLATE and count me in! I love, LOVE, love chocolate banana goodness!

Everything from chocolate covered frozen banana bites, to chocolate banana smoothies, to chocolate banana cake {with chocolate frosting of course}, to chocolate banana ice cream, to chocolate swirl banana bread. You get the picture.

Chocolate muffins with fresh bananas.

I grew up loving banana bread, sliced warm from the oven and slathered with butter. So yummy! It’s still a favorite and I love making it for my family. But CHOCOLATE … honestly, I almost always add chocolate to banana bread in some form now, either swirled in or with chocolate chips. Because CHOCOLATE.

I truly love making grain free banana bread on the weekends, but when it comes to the rest of the week, I’d much rather make grain free chocolate banana muffins. It’s SO much quicker and easier to make muffins! I make these tasty protein-packed, grain free chocolate banana muffins for my family at least 3 times a month.

Chocolate muffins in a muffin pan.

How to Make Protein Packed Nourishing Muffins

Muffins have to meet several requirements for me. They need to be soft or have a higher moisture content, they need to be protein-rich and they need to be filling. Of course they need to be flavor packed too and it’s always nice if they’re bigger muffins with beautiful cracked muffin tops.

These grain free chocolate banana muffins are packed with protein from one of my favorite superfood ingredients – grass-fed collagen. Collagen is the most abundant protein in the human body and plays a key role in numerous bodily functions (source). 

I love using collagen in baked goods like cookies, coffee cake, cobblers and more. It helps add the most wonderful soft texture to baked goods.

Chocolate muffins in a muffin pan.

What are the Benefits of Collagen

  • Known to Improve Skin Health
  • Known to Promote Younger, Firmer Skin
  • Supports Joint Health
  • Known to Improve Gut Function and Digestion
  • Known to Keep Excess Inflammation in Check
  • Helps Support, Build and Restore Muscle
  • Supports a Healthy Metabolism
  • Know to Help Keep Appetite in Check
  • Known to Promote Healthy Brain Function
  • Known to Promote Deeper Sleep

When I support a product or company on my blog, it has to fit my standards for health, quality and sourcing. I only recommend using quality grass-fed collagen. Knowing the source and where the collagen comes from is very important to me.

Quality is always my first priority, but my favorite brand also just happens to have an awesome price point. Their collagen is 100% pesticide and hormone free, non-GMO, lab tested with proof of purity, high protein {97%}, tasteless, dissolves in liquid, and is 100% hydrolyzed.

BONUS: I have a 10% OFF collagen coupon code just for my readers! Just follow the link here and enter NOURISH10 at checkout for 10% off your entire order.

Chocolate muffins and fresh bananas.

I also use my favorite gluten free and grain free flour, cassava flour for these grain free chocolate banana muffins. It’s very similar to regular white flour with the bonus of being a resistant starch when eaten cool {resistant starch = prebiotics that feed probiotics + supports digestion and the gut}.

Cassava flour is not tapioca flour. Cassava is 100% Yuca, a root vegetable. Cassava flour is a whole food; the entire root, minus the peel. I only recommend this cassava flour. It is the highest quality cassava flour available.

Chocolate muffins and fresh bananas.

How to Make Blender Grain Free Chocolate Banana Muffins

Muffins are usually pretty easy to make, but whipping up a batch of muffins in the blender takes so little time! It’s super easy and fast!

All you have to do is throw all the ingredients into the blender, blend it up until it’s all combined and voilร , you have batter! No mixing bowls, no mixers and no spatulas needed!

Then all you have to do is pour the batter into a lined muffin pan. Super easy and it can be done is so little time. The huge bonus in my opinion is you only have the blender to clean afterwards and if you have a high powered blender, it practically cleans itself with a drop of soap and some water blended up.

These healthy grain free chocolate banana muffins are so easy to make and will leave you grabbing for a second muffin.

So get your blender out, grab yourself some bananas and some organic cocoa and get to work. Before you know it your kitchen will have an amazing chocolate aroma and you’ll be enjoying some warm chocolate banana muffins.

Grain Free Chocolate Banana Muffins

Grain Free Chocolate Banana Muffins

Grain Free Chocolate Banana Muffins

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 18 minutes
Inactive Time: 5 minutes
Total Time: 43 minutes

Chocolate and bananas are meant to go together! These soft, protein-rich, grain free chocolate banana muffins are full of that irresistible chocolaty banana flavor. They're super easy to make in the blender and they're freezer friendly too!

Ingredients

  • 1/2 cup grass-fed butter or ghee, melted {for a non-dairy oil my preference is avocado oil}
  • 3 ripe medium organic bananas, broken into thirds
  • 1 cup cassava flour (<-- this is the only cassava flour I use andย recommend)ย 
  • 1/2 cup maple sugar
  • 1/4 cup organic cocoa powder (<-- this is the fair-trade cocoa I use)
  • 1/4 cup hydrolyzed grass-fed collagen (<-- this is the only grass-fed collagenย I use andย recommend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon Celtic sea salt (<-- this is my favorite sea salt)
  • 2 pastured or organic eggs, room temperature
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Line muffin pan with muffin wrappers pan and set aside.
  2. In a blender, in this order - add melted butter or ghee, banana pieces, cassava flour, maple sugar, cocoa, collagen, baking soda, salt, eggs and vanilla. Place lid on blender and blend just until combined, no need to over mix - just make sure it's fully combined, scraping down the edges if necessary.
  3. Evenly pour batter into lined muffin pan and bake for 18 minutes or until muffins have cracked tops and a toothpick inserted into the middle comes out with a few moist crumbs. Cool in the pan for 5 minutes before removing muffins and transferring to a wire cooling rack.

Notes

  • YOU WILL NEED: Blender, Muffin Pan, Muffin Wrappers
  • Hydrolyzed collagen is important in the recipe. Not only does it add nutrition and protein, it also helps add a really lovely "soft" texture to the muffins. It cannot be swapped with grass-fed gelatin- while both gelatin and collagen provide the same health benefits, they are not interchangeable in this recipe. I've linked to my favorite collagen brand in the ingredients - I love the company, the quality and the price point is the best I have found. It's also the brand that my family uses daily for health purposes.
  • It's super important to use ripe bananas. Ripe bananas play a huge role in the texture {moisture content} and flavor of these chocolate banana muffins.
  • Storage: Keeps well at room temperature for 1 day or in the refrigerator for 2 days in an airtight container. My preference is storing them in an airtight container in the freezer. These muffins do really well in the freezer, I like to make double batches and store them in the freezer. Frozen muffins are great for school lunches {I just add a frozen one to the lunch box, it's thawed and ready to eat by lunch time}, quick mornings or quick snacks - grab the amount you want to eat and stick them in your refrigerator over night, place thawed muffins in the oven at 325 degrees F to reheat until warmed through.

Recommended Products

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 289mgCarbohydrates: 23gFiber: 2gSugar: 9gProtein: 10g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

© Emily
Cuisine: American / Category: Breakfast
Chocolate muffins and fresh bananas.

Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats too. Come follow along. 

MORE RECIPES YOU MIGHT LIKE

Protein Packed Grain Free Blueberry Muffins

Paleo Blueberry Chocolate Chip Zucchini Muffins

Instant Pot Paleo Chocolate Chip Banana Bread

Paleo Chocolate Banana Cookie Dough Ice Cream

Grain Free Sour Cream Coffee Cake

Perfect Supplements Affiliate

Hydrolyzed Collagen, Desiccated Liver, Coconut Oil, Liver Detox Support, Ancient Minerals + more!

LEARN MORE ABOUT NATURAL LIVING + JOIN MY FB GROUP

Join myย Recipes to Nourish โ€“ Natural Living Facebook Groupย โ€“ aย learning communityย focusing on Natural Living, Self Care, Wellnessย + Vibrant Health. Topics include DIY recipes, natural body care, real food recipes, non-toxic living, essential oils, supporting the body, chemical free home + much more.

STANDARD FTC DISCLOSURE:
I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with Recipes to Nourishโ€™s ideals and that I believe would be of value to my readers. Recipes to Nourish is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Statements on this website have not been evaluated by the Food and Drug Administration. Products and/or information are not intended to diagnose, cure, treat, or prevent any disease.ย For additional information, please visit my Disclaimer page.

Reader Interactions

Comments

  1. These muffins are perfect for the mornings. I’m always rushing out the door, so making these in advance and enjoying when I get to work would be ideal! Great way to get some collagen in my diet!

    Reply

  3. Any idea of carb content? My hubby is diabetic so we have to watch closely. I use liquid or powdered stevia in place of the sugar in most recipes and it works ok.

    Reply

    • Hi Melanie ๐Ÿ™‚ I’m sorry, I don’t know the carb content. I wonder if there is some kind of calculator online that could give you the carb content? Otto’s might have more information to help you too, but I don’t know the specifics on that.

      Reply

  9. I’m in the same boat as you with eating bananas by themselves. They get so boring to me! I’ve been on quite a muffin kick for the past few months, so once I’m in the mood for chocolate again (it ebbs and flows) I want to try out this recipe with PS collagen!

    Reply

    • Hi Darla, you know, I don’t know. I haven’t worked with spelt flour in years since I can’t have gluten. It’s possible it could work since cassava flour is similar in consistency to a “white” flour. I hope you get to make some! ๐Ÿ™‚

      Reply

    • Oh good!!! Thank you for sharing that with me, I’m so glad you liked them. Sounds SO good with the chocolate chips! I’m going to have to try that next time (my kids would love that!). Thanks Becky xo

      Reply

    • Hi Ashley, I’m not a practitioner so that’s something you’d need to talk to your provider about if there’s something that’s a concern to you. Based on foods that are not safe for pregnant women, none of those foods are in these muffins. Is collagen what you’re concerned about? You can check out their site for more info if that would make you feel better. My go-to for all things pregnancy related is always Dr. Aviva Romm, MD. Her information is wonderful!

      Reply

  21. So happy I stumbled across your recipe! They came out beautiful, with great texture and taste. I like that you used little sugar and added collagen to the recipe. I did bake them in a baking stone so the muffin liners weren’t needed, and they still popped right out nicely.

    Reply

  22. Oh my goodness!! These are absolutely amazing. Made a batch to use up some bananas and to take on a three day road trip with my little guy and these are bonkers good. The texture is amazing!! And uses ingredients I feel great about giving my 2.5 year old. Thank you ๐Ÿ˜๐Ÿ˜Š

    Reply

Trackbacks

Leave a Reply

Your email address will not be published.

Skip to Recipe