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Paleo Marble Banana Muffins

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Dessert, Snacks


Fluffy and moist chocolate marble banana muffins. Gluten free, grain free, and dairy free! 


  • 3 ripe and spotty bananas
  • 3 large eggs 
  • 1/4 cup coconut oil, melted (can sub unsalted butter)
  • 1/4 cup maple syrup 
  • 1 tsp vanilla extract
  • 2 cups almond flour 
  • 1 tsp baking soda 
  • 1 tsp baking powder 
  • 1/2 tsp sea salt 
  • 1/2 cup dairy free chocolate chips (or a chopped chocolate bar)
  • 2 tbsp unsweetened cocoa powder


  1. Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
  2. In a large bowl, mash your banana. Whisk in the eggs, melted coconut oil, maple syrup, and vanilla extract.
  3. Stir in the almond flour, baking soda, baking powder, and sea salt until a smooth batter forms.
  4. Divide roughly half of the batter into a second bowl.
  5. Gently melt your chocolate chips in the microwave or on the stove top. Mix the cocoa powder and melted chocolate into one of the bowls with half of the batter.
  6. Alternate spoonfuls of the regular batter and the chocolate batter in the cupcake liners (I did 2 layers of chocolate and 1 layer of regular batter). 
  7. Use a knife to gently swirl the batters together a bit. Bake for 22-24 minutes, until a toothpick comes out mostly clean.
  8. Allow to cool for a bit before serving. Store leftovers in an airtight container on the counter for up to 4 days.