PALEO CHOCOLATE BANANA MUFFINS

You won’t believe how good these Paleo chocolate banana muffins taste and they’re healthy enough to eat for breakfast!!  They’re made with coconut flour, almond flour and sweetened with pure maple syrup for a grain-free, gluten-free, dairy-free and refined sugar-free muffin recipe.

These Paleo Chocolate Banana Muffins are soooooo good that I will definitely be adding this recipe to the “Recipes-to-make-in-the-future-to-be-the-super-cool-mom-in-the-class” folder.  Totally not kidding.

Ingredients

• 4 eggs large
• 2 tsp. vanilla extract
• ⅓ c. pure maple syrup
• 1 c. banana mashed
• ½ c. coconut oil melted
• ⅓ c. coconut flour
• ⅓ c. almond flour
• ⅓ c. cocoa powder
• ½ tsp. salt
• ½ tsp baking soda
• ½ tsp. baking powder
• 3 Tbsp. cacao nibs or mini chocolate chips*

Instructions

1. Preheat oven to 350 degrees.
2. Line a 12-count cupcake tray with liners and spray each one with non-stick cooking spray.
3. In a large bowl combine eggs, extract, maple syrup, banana, and coconut oil. Beat on low speed with an electric mixer until just combined.
4. In a separate, medium-sized bowl combine coconut flour, almond flour, cocoa powder, salt, baking soda, and baking powder. Toss to combine.
5. Slowly add dry ingredients into the larger bowl of wet ingredients. Mix by hand until just combined after each addition.
6. Stir in caco nibs by hand until just combined.
7. Fill each cupcake liner with equal amounts of muffin batter.
8. Bake in preheated oven for 22-24 minutes or until a toothpick comes out clean.
9. Let sit for 10-15 minutes before enjoying.

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