FLOURLESS CHOCOLATE BANANA MUFFINS
(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)
When I was growing up, I ate a double chocolate muffin for breakfast every morning for years. I’ve always been such a chocolate lover but having it first thing in the morning was the best. I set out to remake these double chocolate muffins and the result was a very chocolaty and delicious muffin. This recipe couldn’t be easier: one bowl, very little clean up, and you probably already have all the ingredients on hand. I used almond butter but feel free to sub peanut or cashew butter. You will love these muffins!
Prep Time: 5 minutes
Cook Time: 15-18 minutes
Total Time: 20-23 minutes
Course: Breakfast, Snack
Servings: 12 muffins
1 cup creamy almond butter
1 cup banana, mashed
2 eggs, room temperature
3 TBL pure maple syrup
3 TBL cocoa powder (I used dark)
1 tsp vanilla
1/2 tsp baking soda
1/2 cup dark chocolate chips
Preheat oven to 400 degrees.
Line a muffin pan with paper liners.
In a large mixing bowl, combine all ingredients.
Bake for 15-18 minutes or until toothpick inserted comes out clean. Mine were perfect at 17 minutes!
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