Paleo Banana Chocolate Muffins

Paleo Banana Chocolate Muffins

Scrambling for Time in the Morning for Breakfast?

I know I do. I have to get breakfast together for 4 people, make sure everyone is ready for the day, and get out the door for my currently 40 minute commute. Some days, it is a blur.

I love having quick options for breakfasts, especially ones that kids will gobble up! I have had to find and make recipes that I can make big batches of and freeze in portions. Then, in the morning I can pull out a few muffins, pancakes, or waffles, and we are good to go!

Kids Need Options That They Will Actually Eat (and Eat Quickly)!

I know this sounds silly to say, but in my house, it is necessary to remember EVERY DAY! My step-daughter is a picky and particular eater. Even her favorite foods need to be made the right way, at the right temperature, etc. She is not a kid that I could get away with giving eggs to every morning. She needs variety, foods she can and WILL eat quickly (have I mentioned the whole “little time in the morning” thing?), and flavors she enjoys (she tends to like sweeter options in the morning).

It may seem like a whole new level of work to deal with that level of high-maintenance, and trust me, it has been. But, I have developed strategies and options that make it not that way, and I know she is not the only kid out there like this, especially for kids transitioning from a SAD diet to a real food diet. It can be tough!

Banana Chocolate Chip Muffins

I love that I can easily make a batch of these muffins on a weeknight or weekend morning (when I would already be making breakfast anyway). I can even double the batch, and store the rest. It makes mornings during the week so easy. Plus, the banana and chocolate flavors are a huge hit! Muffins are great too if you sometimes have to have your kids eat/or finish their breakfast in the car.


  • 1 cup almond flour
  • ¾ cup coconut flour
  • ⅔ cup pitted dates
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 pasture-raised egg
  • ½ cup coconut oil
  • ½ cup full-fat coconut milk
  • 1 tsp vanilla
  • 1 cup mashed ripe bananas
  • 1 cup stevia sweetened chocolate chips (Lily’s brand)


  1. Preheat oven to 350°F.
  2. In a large bowl, combine the flour, baking
    powder, baking soda and sea salt.
  3. Melt the coconut oil on the stove or in the microwave for 30 seconds.
  4. In a food processor or blender, combine the dates, banana, coconut oil, coconut milk and vanilla.
  5. Blend until the dates completely grind up. This may take a few minutes. Then, add in the egg, and blend to combine.
  6. Blend the wet ingredients into dry until just moistened.
  7. Remove the blade, and stir in the chocolate chips.
  8. Portion the batter out into a cupcake tin.
  9. Bake for 22-26 minutes.
  10. Store in the freezer in an airtight container until ready to use.
  11. For breakfast, take 2-3 muffins out of the freezer, stick them on a plate, and pop them in a microwave for 45 seconds or in the oven at 170°F until they are defrosted. They are super delicious when warm!

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