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paleo double chocolate tahini banana muffins

Paleo Double Chocolate Tahini Banana Muffins

Double chocolate tahini banana muffins that are both paleo, dairy free and gluten free. These healthy muffins are the perfect treat to pack in a lunch box or share with friends!
Course Breakfast, Dairy Free, Gluten Free, Muffins, Paleo, Snack
Keyword tahini banana muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 194 kcal
Author Monique of AmbitiousKitchen.com


  • 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 12 muffins.

Recipe Notes

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

Nutrition Facts
Paleo Double Chocolate Tahini Banana Muffins
Amount Per Serving (1 muffin)
Calories 194 Calories from Fat 114
% Daily Value*
Fat 12.7g20%
Saturated Fat 3.1g19%
Carbohydrates 19.9g7%
Fiber 4.9g20%
Sugar 10.5g12%
Protein 5.8g12%
* Percent Daily Values are based on a 2000 calorie diet.