Chunky Monkey Muffins

Gluten-free muffins loaded with banana chunks, chocolate bits and walnut pieces surrounded in a creamy (dairy-free) muffin.

Eating Style: Dairy-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves: 6



  • 3 eggs
  • 1 tablespoon grape seed oil
  • 1/3 cup xylitol
  • ¼ cup mashed banana (about 1 banana)
  • ¼ teaspoon Himalayan rock salt
  • ¼ teaspoon pure vanilla extract


Add-ins – see note

  • ¼ cup dairy-free chocolate chunks homemade or store-bought
  • ¼ cup chopped walnuts
  • 1 banana, chopped


  1. Preheat oven to 400F and place muffin liners in 6 muffin cups. Set aside.
  2. Combine wet ingredients in a medium-sized bowl.
  3. Sift dry ingredients into wet ingredients and stir to combine.
  4. Mix in chocolate chunks, walnuts and banana chunks (be sure to save a couple of pieces of each for the topping for each muffin).
  5. Divide mixture into the 6 muffin liners and top with bits of extra add-ins.
  6. Bake for 15-17 minutes, or until toothpick inserted comes out clean.
  7. Allow to cool for 5 minutes in the tray before removing and placing on a cooling rack.

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Reserve a couple pieces of chocolate, walnuts and banana for the topping of each muffin. I’ve never had much success in making coconut flour based recipes, vegan/egg-free. That’s not to say it wont work, I just can’t seem to master it… yet.

Nutrition Information Per Serving

  • Calories: 213
  • Calories from Fat: 94
  • Total Fat: 10.5
  • Saturated Fat: 3.4 g
  • Cholesterol: 83> mg
  • Sodium: 136 mg
  • Carbs: 28.6 g
  • Dietary Fiber: 3.3 g
  • Net Carbs: 25.3 g
  • Sugars: 9 g
  • Protein: 6 g