Paleo Chocolate Banana Muffins (grain-free, gluten-free, dairy-free)

When I make muffins, I’m usually able to eat at least three or four before I feel even the slightest bit full (I have to admit that I’m kind of a piggie). But these chocolate banana muffins are so rich and filling I could hardly do one and a half.

I suppose that’s not too surprising considering all the almond flour and chocolate in there!

These gluten-free muffins have a really nice texture! They’re not quite fudgy, but definitely headed that way, which is probably another reason why I couldn’t handle eating several of these at once.

Ingredients

• 2 medium super ripe bananas (each banana was 185 grams with the peel and 143 grams without)
• 1/3 cup (106 grams) honey
• 2 teaspoon vanilla extract
• 2 eggs
• 1/4 cup (56 grams) refined coconut oil, melted1
• 200 grams (~2 cups but please weigh!) blanched almond flour
• 3 tablespoons (27 grams) coconut flour
• 1/3 cup (42 grams) Dutch process cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (180 grams) semi-sweet chocolate chips (use dairy-free / paleo chocolate chips, if necessary)
• additional mini chocolate chips for sprinkling, if desired

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
2. In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree.
3. Add the honey and vanilla and stir.
4. .............................................

for full recipes please see : www.texanerin.com

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