PALEO DOUBLE CHOCOLATE BANANA BREAD MUFFINS
Moist, fluffy, ultra chocolaty paleo double chocolate banana bread muffins. These delightful treats are easy to make in your blender, are oil-free, grain-free, dairy-free and made with whole food ingredients for a guiltless pleasure.
- 1 cup ripe banana mashed (2 large bananas)
- 2 Tbsp pure maple syrup
- 3 large eggs
- 2 cups finely ground almond flour
- 1/2 cup raw cacao or cocoa powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 cup dark chocolate chips
Preheat the oven to 350 degrees F and line a muffin tray with muffin cups.
Add all ingredients except chocolate chips to a blender and blend until smooth (note: you can prepare the muffin batter in a mixing bowl if you'd prefer!). Stir in the chocolate chips.
Transfer batter to the lined muffin pan, filling the holes 3/4 of the way up.
Bake on the center rack of the preheated oven 18 to 22 minutes, or until muffins are puffy and cooked through. Allow muffins to cool at least 40 minutes before peeling the papers off and eating.