These muffins are like heaven. You will not miss the traditional flour ingredients. They are moist and flavorful. You’ll feel good about serving these to your family. You may need to make a double batch, because they will go quick! These will keep well in the refrigerator for about 2-3 days. Enjoy!
Chocolate Banana Muffins
- 3 Ripe Bananas
- 1 Egg
- 1/3 cup Honey (plus 2 tbsp)
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/3 cup Cocoa Powder
- 1/4 cup Dark Chocolate Chips
- 2 tbsp Coconut Oil (melted)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
Preheat the oven to 350 degrees F.
Add paper liners to a muffin tin.
Place bananas in a bowl beat with an electric mixer.
Add the coconut oil, honey, egg, and vanilla.
While the mixer is still on, add the almond flour, coconut flour, cocoa powder, baking soda and baking powder.
Continue to mix on low until well combined.
Fold in ½ of the chocolate chips
Evenly distribute the batter among the lined muffin tin.
Sprinkle the remaining chocolate chips on top of the uncooked muffins.
Bake in the preheated oven for about 18 minutes, or until a toothpick comes out clean.
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