How can a muffin taste indulgent enough to be a dessert, yet be healthy enough that you'd eat it for breakfast? Enter: Paleo chocolate banana muffins! These moist and fluffy delights are made from whole ingredients like bananas, ground almonds, and eggs, then finished up with a triple dose of chocolate to make them irresistible. They offer the perfect balance between indulgence and nutrition!
Ingredients
2tablespoonscoconut oil
4largebananas, mashed
4largeeggs
1cupalmond flour, or almond meal
¼ cupcocoa powder
2teaspoonsvanilla
Optional: 1 teaspoon espresso powder
1teaspoonbaking powder
½ teaspoonsea salt
1cuptoasted walnuts, chopped
1cuppaleo chocolate chips
Optional: ¼ cup cacao nibs
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with muffin liners. Melt the coconut oil in a small pan over medium heat. Note: If your walnuts are not toasted, pop them in the oven to toast while the oven is heating.
2 tablespoons coconut oil
In a large bowl, add the mashed bananas, eggs, almond flour, cocoa powder, vanilla, baking powder, sea salt, (if using) espresso powder, and the melted coconut oil. Beat well using an electric mixer. Stir through the walnuts, chocolate chips, and (if using) the cacao nibs.
4 large bananas, 4 large eggs, 1 cup almond flour, ¼ cup cocoa powder, 2 teaspoons vanilla, Optional: 1 teaspoon espresso powder, 1 teaspoon baking powder, ½ teaspoon sea salt, 1 cup toasted walnuts, 1 cup paleo chocolate chips, Optional: ¼ cup cacao nibs
Divide the batter between the 12 muffin liners, filling each to the very top. Bake for 25-30 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
Let the muffins cool for 5 minutes in the tin, then remove them and let them finish cooling on a cooling rack.