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Paleo Double Chocolate Tahini Banana Muffins

Deliciously fudgy double chocolate tahini banana muffins that seriously taste like dessert! These grain free chocolate banana muffins just so happen to be paleo, dairy free, gluten free and naturally sweetened for the perfect breakfast or snack.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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Hi guys… it’s me, the muffin woman. I’m back sharing a updated muffin recipe and hope you’re excited!

Ever since I made my tahini brownies, I’ve fallen head over heels in love with tahini. I love using it in dressings like on my vegan curried chickpea broccoli salad and now in these glorious, brownie like chocolate muffins.

To be honest, I had no idea if these muffins would turn out. Like most recipes I make, they’re simply an experiment, and I keep testing and making changes until they turn out. This recipe basically involved me trying to combine my paleo banana muffin recipe and tahini brownies together to form a crazy good muffin.

When it worked I felt like Wonder Woman. And after I took a bite and realized they tasted like a muffin and brownie had a baby, I felt like Miley Cyrus at the VMA’s. JUST KIDDING. I really do love Miley though.

Enough about that.

paleo tahini banana muffins in a stack

Fall in love with these paleo chocolate banana muffins

These easy chocolate tahini banana muffins might just become your new favorite snack or healthy dessert. They’re:

  • Naturally sweetened. You’ll just need some pure maple syrup and ripe bananas! Okay and a few chocolate chips because I am a full blown chocoholic. You too? K good. Now we’re friends.
  • Packed with protein & fiber. Each muffin contains almost 8g of protein and 5g of fiber to keep you full and satisfied.
  • Gluten, grain & dairy free. That’s right, these paleo chocolate banana muffins are filled with nourishing ingredients that keep them paleo as well.

mixing wet ingredients for grain free chocolate banana muffins

Ingredients in these grain free chocolate banana muffins

These chocolate tahini banana muffins are filled with nourishing ingredients that you can feel good about and that taste incredible. Here’s what you’ll need:

  • Banana: a few ripe bananas give the muffins natural sweetness.
  • Eggs: you’ll need 2 eggs in this recipe to help them bake up properly. See below for a vegan option!
  • Tahini: the star of the show! Tahini gives the muffins the perfect amount of moisture. My favorite brand is Soom foods, and you can use the code ‘ambitiouskitchen’ to get 10% off!
  • Maple syrup: you’ll also need a little pure maple syrup to sweeten the muffins
  • Flours: fine, blanched almond flour and coconut flour keep the muffins gluten free and grain free.
  • Cocoa powder: be sure to use a high-quality unsweetened cocoa powder for that rich chocolate flavor.
  • Baking staples: don’t forget the vanilla extract, baking soda and salt! Learn how to make your own vanilla extract here.
  • Chocolate chips: I love mixing in and topping the muffins with chocolate chips. Feel free to use dairy free chocolate chips to keep the muffins dairy free.

batter for chocolate tahini banana muffins in a bowl

Can I use a different flour?

Unfortunately no, I cannot recommend a substitute for the flour in these chocolate tahini banana muffins as the texture will greatly change. Feel free to try one of these muffins instead:

unbaked gluten free chocolate banana muffins in a baking tin

Optional ingredient swaps

There are a few simple ingredient swaps that should work well in these chocolate tahini muffins:

  • For the tahini: I think a natural, creamy almond butter or cashew butter would also work well.
  • For the cocoa powder: feel free to use cacao powder if you’d like.
  • To make them vegan: Feel free to sub 2 flax eggs for the regular eggs, and then be sure to use vegan/dairy free chocolate chips.

tahini banana muffins on a wire rack

Paleo chocolate tahini banana muffins in 4 steps

  1. Mix the wet ingredients. Start by mixing together the mashed banana, eggs, tahini, maple syrup & vanilla until smooth.
  2. Whisk the dry. In a separate bowl, whisk together the almond and coconut flours, cocoa powder, baking soda & salt.
  3. Combine the batter. Add the dry ingredients to the wet and mix until well combined. Fold in the chocolate chips, reserving a few to sprinkle on top.
  4. Bake & devour. Divide the muffin batter into a muffin tin lined with muffin liners (you’ll only fill 10!), top with chocolate chips and bake. Let the muffins cool before enjoying!

paleo chocolate banana muffins on a wire rack

Storing & freezing tips

  • To store: feel free to keep these grain free chocolate banana muffins at room temp for one day, then I recommend storing them in the refrigerator. Feel free to warm them up in the microwave.
  • To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.

Our go-to muffin baking tools

Check out our fav kitchen essentials here.

paleo chocolate tahini banana muffin with a bite taken out

More gluten free muffins to try

Get all of our muffin recipes here!

If you make these paleo chocolate tahini banana muffins, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!

Paleo Double Chocolate Tahini Banana Muffins

4.97 from 57 votes
grain free chocolate banana muffin with a bite taken out
Course Breakfast, Dairy Free, Gluten Free, Muffins, Paleo, Snack
Cuisine American
Keyword gluten free chocolate banana muffins, grain free chocolate banana muffins, tahini banana muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 10

Deliciously fudgy double chocolate tahini banana muffins that are paleo, dairy free, grain free & gluten free. These grain free chocolate banana muffins are naturally sweetened and the perfect breakfast or snack that seriously tastes like dessert!


  • 1 heaping cup mashed ripe banana (about 2-3 banana)
  • 2 large eggs
  • 1/2 cup tahini
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ¾ cup packed fine almond flour
  • ½ cup high quality unsweetened cocoa powder
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • ½ cup dairy free chocolate chips


  1. Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.
  2. In a large bowl, add mashed banana, eggs, tahini, maple syrup and vanilla extract. Mix until smooth and well combined.
  3. In a separate medium bowl, whisk together almond flour, cocoa powder and coconut flour, baking soda and salt. Add dry ingredients to wet ingredients and mix ingredients together until well combined. Fold in chocolate chips, reserving a few chocolate chips for sprinkling on top of muffins.
  4. Divide batter evenly between prepared muffin liners. Bake for 18-25 minutes or until toothpick inserted into the middle comes out clean or with just a few crumbs attached. Makes 10 muffins.

Recipe Notes

To make vegan: You can use two flax eggs instead of regular eggs.

Servings: 10 muffins
Serving size: 1 muffin
Calories: 252kcal
Fat: 15.9g
Saturated fat: 3.9g
Carbohydrates: 25.9g
Fiber: 4.6g
Sugar: 14.9g
Protein: 7.6g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on April 12th, 2018, and republished on March 10th, 2022.
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