Paleo Almond Butter Banana Chocolate Chip Muffins

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3 Bananas (1 2/3 cups, medium

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/3 cup Almond butter

• Baking & Spices

  • 3/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/3 cup Coconut flour
  • 4 oz Dark chocolate
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

Found on bakerita.com

Ingredients

• 3-4 medium bananas (1⅔ cups mashed or 380 grams)
• 3 eggs, room temperature
• 3 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ⅓ cup (100 grams) almond butter + ¼ cup almond butter, divided
• ⅓ cup (50 grams) coconut flour
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 4 oz. dark chocolate, chopped

Directions

• Line a 12 pan muffin tin with paper liners and preheat the oven to 350ºF.
• In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and ⅓ cup almond butter until fully combined.
• Add the coconut flour, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the chocolate chunks.
• Add 1 tablespoon of batter to the bottom of each pan. Add a heaping teaspoon of almond butter to the center of each muffin. Divide the remaining batter evenly into the muffin cups, about another tablespoon of batter. Top with more chocolate chunks if desired.
• Bake in the preheated oven for about 20 minutes. A toothpick inserted into the center should come out clean.
• Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.