Paleo Protein Banana Muffins with Chocolate Chips

Oh, Paleo Protein Banana Muffins with Chocolate Chips — come to Mama! These muffins are a simple, satisfying breakfast or snack: moist, tender, lightly sweet, and studded with dairy-free chocolate chips. They’re gluten-free, paleo-friendly, and boosted with protein, making them a great way to start the day or to pack into lunches for busy mornings.

One of the best parts about these muffins is how easy they are to make. Ripe bananas, almond and coconut flours, a scoop of paleo protein powder, and a little healthy fat from cashew butter and coconut oil combine to create a batter that bakes up into perfectly tender muffins. A handful of chocolate chips folded in gives a familiar, comforting flavor that kids and adults both love.

These muffins are also protein-packed thanks to Rootz Paleo Protein-Superfood powder. Adding protein to breakfast helps keep you full longer and gives morning energy without relying on refined carbs. Use the powder in smoothies, baked goods like these muffins, or other recipes to increase the protein content while keeping ingredients clean.

Why you’ll love these Paleo Banana Muffins

• Moist and tender texture from ripe bananas and cashew butter.
• Gluten-free and paleo-friendly using almond and coconut flours.
• Extra protein to help keep you satisfied through the morning.
• Easy to make and family-approved — great for meal prep.

Yields and timing

• Yields: 10 muffins
• Prep time: 20 minutes
• Cook time: 18–20 minutes
• Total time: about 40 minutes

Ingredients

Wet ingredients

1. 1 cup mashed ripe banana (about 2–3 bananas)
2. 1/4 cup unsweetened almond milk (or coconut milk)
3. 2 tablespoons flaxseed meal
4. 1 egg, whisked
5. 1/4 cup creamy cashew butter (substitute creamy almond or peanut butter if not paleo)
6. 1 tablespoon coconut oil, melted and cooled
7. 1 tablespoon vanilla ghee (or butter alternative) OR 1 teaspoon vanilla extract

Dry ingredients

1. 2 tablespoons Rootz Paleo-Protein Superfood (or another clean paleo protein powder)
2. 1 cup fine blanched almond flour (or hazelnut flour)
3. 1/4 cup coconut flour
4. 1 teaspoon baking soda
5. 1/2 teaspoon ground cinnamon
6. 1/4 teaspoon salt
7. 1/4 cup dairy-free chocolate chips, plus 1–2 tablespoons for sprinkling on top

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with 10 muffin liners and lightly spray the inside of the liners with nonstick cooking spray or brush with a little oil.
2. In a large bowl, combine the mashed banana, almond milk, flaxseed meal, whisked egg, cashew butter, melted coconut oil, and vanilla ghee or extract. Whisk until smooth and well combined.
3. In a separate bowl, whisk together the almond flour, coconut flour, paleo protein powder, baking soda, cinnamon, and salt until evenly distributed.
4. Add the dry ingredients to the wet ingredients and stir until fully combined. Fold in the chocolate chips, reserving a few to sprinkle on top if desired.
5. Divide the batter evenly among the muffin liners, filling each about three-quarters full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Ovens vary, so check at 18 minutes and add time as needed.
7. Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Tips, substitutions, and storage

• If you don’t have cashew butter, creamy almond or peanut butter works in a pinch, though peanut butter isn’t strictly paleo.
• For a dairy-free option, use coconut oil and omit ghee; vanilla extract provides flavor without dairy.
• Almond and coconut flour absorb liquid differently; if the batter seems too thick, add an extra tablespoon of almond milk.
• Store cooled muffins in an airtight container in the refrigerator for up to 4 days, or freeze individually wrapped for up to 3 months. Reheat briefly in the microwave or oven to enjoy warm.
• These muffins make a great on-the-go breakfast, a lunchbox treat, or a post-workout snack when paired with a piece of fruit or a yogurt alternative.

Serving suggestions

Enjoy these muffins warm with a cup of coffee or tea, spread a thin layer of extra nut butter on top for more protein, or pair one with a green smoothie for a balanced breakfast.

Special note: Rootz is mentioned here as the protein powder used in the recipe. Use the discount code “thedefineddish” for 20% off any of their products (code details subject to the brand’s current promotions).

Adapted from Ambitious Kitchen and refined for a protein-focused, paleo-friendly version by Alex Snodgrass.

Please note that I only work with companies and products that I feel passionately about and that align with The Defined Dish’s values. This post contains sponsored content; while I am compensated for my work, my opinions are always 100% my own.