These banana bread muffins make a natural weekend baking companion to the Low-Carb Chocolate Chip Muffins and Low-Carb Cranberry Orange Muffins already on the site.
Pull a batch of Chocolate Chip Banana Bread Muffins from the oven and the whole kitchen fills with that warm banana scent before a liner is even peeled back. The coconut flour base stays soft and tender, and chocolate chips run through the batter as well as press into the tops before baking — so every muffin has visible melted chocolate on the surface.
The flavor comes from banana extract rather than actual bananas, so you get classic banana bread without waiting for fruit to ripen on the counter. The coconut flour base also makes this recipe nut-free — a helpful detail for households with tree nut allergies.
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💛 Why you’ll love this recipe
- Banana flavor without real bananas. Banana extract (1 tablespoon + 2 teaspoons) is the entire source of that banana bread flavor — no overripe bananas required.
- Coconut flour base. Coconut flour gives the muffins a soft, dense crumb, and the recipe calls for just over half a cup for the full batch of 12.
- Monk fruit sweetener. Classic monk fruit measures and bakes like regular sugar with no bitter aftertaste — and golden monk fruit swaps in the same way.
- Chocolate in every bite. Most chips fold into the batter, and the rest go on top before baking, so you get melted chocolate both inside and on the surface of each muffin.
- Nut-free by design. The recipe uses coconut flour instead of almond flour, so there are no tree nuts in the batter — helpful for households navigating nut allergies.
- Straightforward bake. Mix everything with an electric mixer, fill your 12 lined cups, and bake at 350°F — the tops turn slightly golden around the 23–25 minute mark.
👉 Easy ingredient swaps
- Golden monk fruit sweetener swaps in directly for classic — Sara confirmed this in the comments, and the amount stays the same.
- For the chocolate chips, the recipe specifically notes Pascha brand: soy-free, made with only cacao, and available on Amazon. Any chocolate chip brand works here, but Pascha is worth sourcing if soy-free or dairy-free chips matter to you.
✨ Variations
- Press extra chocolate chips onto the tops of each muffin right before baking for more visible chocolate on the surface — the recipe already calls for reserving some chips for this purpose.
- The recipe is written for a standard 12-cup muffin tin with liners. Fill all 12 cups evenly for consistent baking results.
〰️ How to serve
- Serve warm from the oven — the banana aroma and melted chocolate are at their best right after baking.
- These pair naturally with the Nut-Free Dairy-Free Creamy Cold Brew Coffee for a full weekend breakfast.
- Set them out on a brunch table alongside a Hash Brown Breakfast Casserole to cover both sweet and savory in one spread.
💬 FAQs
Can I use golden monk fruit sweetener instead of classic?
Yes — Sara confirmed in the comments that it swaps in directly. Golden monk fruit measures the same as classic, so you don’t need to adjust the amount.
Do these muffins contain actual bananas?
No — the banana bread flavor comes entirely from banana extract (1 tablespoon + 2 teaspoons). There are no actual bananas in the batter, so you don’t need overripe bananas on hand.
What are Pascha chocolate chips and why does the recipe recommend them?
Pascha chips are made with only cacao — no soy lecithin, no dairy — which makes them a strong pick if you need soy-free or dairy-free chocolate chips. Any brand you trust works in this recipe; Pascha is simply worth knowing about if allergens are a concern.
Why does this recipe use coconut flour instead of almond flour?
Coconut flour keeps the recipe nut-free for anyone with tree nut allergies. It also creates a soft, dense crumb — and because coconut flour absorbs more moisture than most flours, the recipe includes eggs, heavy whipping cream, and cream cheese to keep the texture right.
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Chocolate Chip Banana Bread Muffins
Ingredients
- 4 eggs
- ⅔ cup classic monk fruit sweetener
- 2 tablespoons heavy whipping cream
- 1 ounce cream cheese, softened
- 1 tablespoon + 2 tsp banana extract
- ½ teaspoon pure vanilla extract
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup + 2 tbsp coconut flour
- ½ cup butter
- ⅓ cup chocolate chips, divided
Additional Materials
Instructions
- Preheat oven to 350 degrees and line muffin tins with 12 muffin liners.
- To a mixing bowl, add eggs, classic monk fruit sweetener, heavy whipping cream, cream cheese, banana extract, vanilla extract, cream of tartar, baking soda, and salt. Mix with an electric mixer until ingredients are combined.
- In a microwave-safe bowl, melt butter. To mixing bowl, add melted butter and coconut flour. Mix with electric mixer until fully incorporated. Fold almost all chocolate chips in to dough, saving some to top muffins with. Spoon dough into individual muffin liners. Top muffin dough with remaining chocolate chips.
- Bake until muffin tops are slightly golden, about 23-25 minutes.
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