I came across this recipe a few weeks ago and it is delicious. The only refined sugar is in the chocolate chips, but you can avoid that depending on what chips you use. Any other sugar is just from the bananas!
Paleo Almond Butter Banana Chocolate Chip Muffins, found here: http://www.bakerita.com/paleo-almond-butter-chocolate-chip-banana-muffins/
Ingredients
- 3-4 medium bananas (I used 3)
- 3 eggs, room temperature
- 3 tablespoons coconut oil, melted (I used to melt it in a pan, but that’s such a pain! Then I started using my husband’s trick of putting the entire container in the sink with hot water to melt it. SO much easier!)
- 1 teaspoon vanilla extract
- ⅓ cup almond butter to add to batter and then 12 teaspoons to add into each muffin
- ⅓ cup coconut flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 4 oz. dark chocolate, chopped
Directions
- Line a 12 pan muffin tin with paper liners and preheat the oven to 350ºF.
- In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and ⅓ cup almond butter until fully combined.
- Add the coconut flour, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the chocolate chunks.
- Add 1 tablespoon of batter to the bottom of each pan. Add a heaping teaspoon of almond butter to the center of each muffin. Divide the remaining batter evenly into the muffin cups.
- Bake in the preheated oven for about 20 minutes. A toothpick inserted into the center should come out clean.
- Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.
Notes
The first time I made these I used this almond butter and it was a pain. I know it can separate, but you should be able to stir it together. This stuff was oil on top and cement on the bottom. It was pretty much impossible to mix together.
I would recommend using this brand instead:
As you can see, it has a great consistency:
Nutritional info from MyFitness Palm
