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Paleo Almond Butter Chocolate Banana Muffins

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They’re gluten-free, grain-free, dairy-free, and have no sugar added – these muffins are sweetened with only bananas! So what are you waiting for? Let's go bananas!

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Rate this recipe 4.5/5 (6 Votes)

Ingredients

  • 3 to 4 medium bananas (1 2/3 cups mashed or 380-grams)
  • 3 eggs, room temperature
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup (100-grams) almond butter plus 1/4 cup almond butter, divided
  • 1/3 cup (50 grams) coconut flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces dark chocolate, chopped

Details

Servings 12
Preparation time 15mins
Cooking time 35mins
Adapted from bakerita.com

Preparation

Step 1

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 1/3 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, about another tablespoon of batter. Top with more chocolate chunks if desired.

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.

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