Paleo Double Chocolate Banana Bread Muffins
User Reviews
4.6
Paleo Double Chocolate Banana Bread Muffins
Description
The recipe blends mashed bananas with almond flour as a grain-free base, producing moist muffins with natural sweetness and a dense yet tender texture. The inclusion of raw cacao powder and dark chocolate chips brings a pronounced chocolate flavor profile that pairs well with the warmth of cinnamon and the balance of sea salt. Eggs provide structure and moisture, while baking soda leavens the muffins gently.
Baked at 350°F in lined muffin cups, the muffins develop a soft, slightly risen top without becoming dry. Allowing them to cool fully before removing the liners helps maintain their shape and texture. These muffins serve as a convenient snack or breakfast treat for those following paleo or grain-free diets.
Ingredients
- 1 cup banana mashed (2 large bananas, ripe
- 2 Tbsp pure maple syrup
- 3 egg large
- 2 cups almond flour finely ground
- 1/2 cup raw cacao powder or cocoa powder
- 1/2 tsp salt sea salt
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 cup dark chocolate chips
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 1of 9 | |
| Calories | 251kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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