At Pascha Chocolate, we believe everyday baking should be simple, nourishing, and full of flavor—and these Banana Chocolate Chip Muffins check every box. This easy, one-bowl recipe combines the natural sweetness of ripe bananas with the rich, velvety taste of our organic dark chocolate chips for a soft, moist muffin that’s perfect any time of day.

People love this recipe because it’s allergy-friendly, gluten-free, and made with clean, wholesome ingredients—no refined sugars or dairy. Whether you're baking for breakfast, a lunchbox treat, or an afternoon snack, these muffins are a go-to. The bananas keep them ultra tender, while our chocolate chips melt into little pockets of pure indulgence in every bite.

These muffins are proof that better-for-you baking can still taste like a total treat. They're quick to make, naturally sweet, and always a hit with kids and adults alike. Once you try them, you’ll want to keep a batch on hand all week long.

Prep: 10 Minutes
Bake: 20 Minutes
Total Time: 30 Minutes
Yield: 16 Large Muffins

Ingredients:

Directions

1. Preheat the oven the 400 degrees and line a muffin pan with 6 liners.
2. In a small mixing bowl, add the ground flax seed and warm water. Gently stir to combine 
3. and set aside for 4 minutes to thicken.
4. In a medium mixing bowl, add the melted coconut oil and mashed banana. Stir together 
5. until combined.
6. Add in the ground flax seed mixture and stir to combine.
7. Sift in the coconut flour, baking powder, and salt and mix until just combined and a thick 
8. batter forms.
9. With a spatula gently stir in the chocolate chips.
10. Divide the muffin batter between the 6 prepared muffin liners and bake for approximately 
11. 20 minutes or until a toothpick inserted in the center comes out clean.
12. Allow to fully cool in the muffin tray. Enjoy!
13. Store leftover muffins in an airtight container at room temperature for up to 7 days.

Recipe, photos and reel credit @cakedbykatie
Music credit - Breeze by MBB