banana chocolate chip flax muffins banana chocolate chip flax muffins Israeli Kitchen Even with no added sugar or other sweeteners, these muffins are super delicious, and surprisingly filling. (Photo: Sarah F. Berkowitz)

Banana dark chocolate paleo flax muffins

This banana muffin recipe has everything going for it – it’s moist, fluffy, and filled with dark chocolate and other super nutrients.

  • Yield: Makes 20 muffins
  • Prep time: 30 minutes
  • Cook time: 18 minutes

You know those mornings when there is seriously no time for breakfast? I don’t. Most mornings around here I’m too busy baking to go to work. Lucky for me, I have a somewhat flexible schedule and can log on and work remotely while muffins are rising in the oven. Bringing in samples for my co-workers kinda helps, too.

But if your mornings look a whole lot different, then by all means whip up this banana muffin recipe in the evening, and get ready to grab and run. The first time I tried these muffins (read: devoured three of them all nice and warm from the oven) I found myself wondering hours later whether or not I had eaten lunch, and if not, why wasn’t I hungry?

Mystery solved. This is one of the best paleo recipes I’ve tried. Even with no added sugar or other sweeteners, these muffins are super delicious, and surprisingly filling. It must be the combination of coconut, flax, bananas, and all the other good stuff we’ve packed into these wonderfully chocolatey muffins. Try it, you’ll see! Let me know how they work out for you.


  • 2 1/2 cup almond meal
  • 1 cup coconut flour
  • 1/2 cup ground flaxseed
  • 2 teaspoons sea salt
  • 3 large ripe bananas (yield 1 1/2 cups)
  • 2 eggs, beaten
  • 2 tablespoons apple cider vinegar
  • 1/4 cup soy or almond milk
  • 1/2 tablespoon vanilla
  • 1 cup chocolate chips or chunks (or more)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon


Preheat oven to 350. Line 2 baking sheets with 20 parchment muffin liners.

Mix almond meal, flax, coconut flour, baking soda, salt and cinnamon.

In a separate bowl, mash banana well. You can use an immersion blender to complete the job. Add remaining liquid ingredients and stir.

Add liquid ingredients to dry ones, and add chocolate. Stir gently, running your spatula or spoon around the bowl and under the pile of ingredients just until incorporated. Use an ice cream scoop to fill 20 muffin liners evenly.

Bake 18 minutes. Remove from oven and allow to cool for 3-5 minutes, then transfer to wire rack to cool completely.

Adapted from a recipe by @AmbitiousKitchen.

Related Topics: Baking

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