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Paleo Protein Banana Muffins with Chocolate Chips

Oh, Paleo Protein Banana Muffins with Chocolate Chips…come to Mama!

Literally, though. Is there any better gift to a Mom than waking up to breakfast already made for you and your family? It’s a gift to yourself you’ll be so grateful for all week…. that is, if they can last that long! ha! And boy-oh-boy do they taste good with a cup of coffee. 

I am SO excited about the way these Paleo Protein Banana Muffins with Chocolate Chips turned out. Moist, delicious, fluffy, and made with all clean ingredients. Not only are they gluten-free and paleo approved, but they’re also packed with protein from a couple of scoops of Rootz Paleo Protein-Superfood. I think it is so important to get protein in with your breakfast to keep you feeling full all morning, and this is a fun way to change it up a bit. 

Paleo Protein Banana Muffins with Chocolate Chips

Paleo Protein Banana Muffins with Chocolate Chips

I’ve shared in past how much I love Rootz Paleo Protein Powder because (unlike other protein powders) the ingredients are super clean and fantastic-and it tastes great, too! I know you all will love it as much as I do to throw in easy smoothies for breakfast, make fun baked goods like these muffins, or even these Protein Cashew Butter CupsSo good. I also love that my kiddos gobble these up, and that the extra protein they get in their bellies in the morning helps fuel them for their big day.

Head over to Rootz, where they are giving you all 20% off any of their products when you use my discount code “thedefineddish”. 

Paleo Protein Banana Muffins with Chocolate Chips


Paleo Protein Banana Muffins with Chocolate Chips
Yields 10
Delicious Protein packed Paleo Banana Muffins that are perfectly moist and taste fantastic!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
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. ¼ cup creamy cashew butter (can sub creamy almond or peanut butter)
  6. 1 tablespoon coconut oil, melted and cooled
  7. 1 tbsp. Fourth and Heart Vanilla Ghee, melted and cooled (or sub) 1 teaspoon vanilla extract
Dry ingredients
  1. 2 tablespoons Rootz Paleo-Protein Superfood
  2. 1 cup fine blanched almond flour (or hazelnut flour)
  3. ¼ cup coconut flour
  4. 1 teaspoon baking soda
  5. ½ teaspoon ground cinnamon
  6. 1/4 teaspoon salt
  7. 1/4 cup dairy free chocolate chips, plus 1-2 tablespoons for sprinkling on top
  1. Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin liners and spray the inside of the liners with nonstick cooking spray.
  2. In a large bowl, mix together mashed banana, almond milk, flaxseed meal, egg, cashew butter, coconut oil and ghee until smooth and well combined.
  3. In a separate bowl, whisk together the almond flour, coconut flour, Rootz Paleo Protein-Superfood, baking soda, cinnamon and salt.
  4. Add dry ingredients to wet ingredients and mix well combined. Fold in the chocolate chips.
  5. Pour batter evenly into the liners, filling about ¾ cup way through.
  6. Bake for 18-20 minutes. (I did mine for 18 minutes and they turned out perfect, but every oven has a mind of its own, so you may need longer).
Adapted from Ambitious Kitchen
Adapted from Ambitious Kitchen
The Defined Dish
Please note that I only work with companies and products that I feel passionately about and that align with The Defined Dish’s views and that this post contains sponsored content. While I am compensated for the work I do, my opinions are always 100% my own.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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  1. These are fantastic, Alex! Made my first batch last week for my daughter as a quick grab-and-go breakfast option for early shifts. She loves them! Just made my second batch this morning, this time doubling to share. Thank you!

    1. I let them cool completely and store at room temperature (usually in my cake stand with cover) and they keep for about 4-5 days. You can also fridge or freeze them!

  2. HEY ALEX! I was a bit confused on the ghee portion- I dont have that ghee available so are you saying I can just use vanilla extract instead?

  3. Hi! These look delicious. Can you substitute coconut flour or a non-nut flour for the almond flour portion? I have a kiddo with a nut allergy but would love to use this recipe! Thank you!

    1. it wouldn’t be an equal swap here in this recipe and I have not yet tested it with coconut flour, so I can’t be sure how much to tell you to use here, Im sorry!