Paleo Almond Butter Banana Chocolate Chip Muffins

http://www.bakerita.com/paleo-almond-butter-chocolate-chip-banana-muffins/

Author: Rachel Conners

Serves: 12 muffins

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

1. Line a 12 pan muffin tin with paper liners and preheat the oven to 350ºF.
2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and ⅓ cup almond butter until fully combined.
3. Add the coconut flour, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the chocolate chunks.
4. 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.
5. Bake in the preheated oven for about 20 minutes. A toothpick inserted into the center should come out clean.
6. Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.

Notes

To keep the muffins Paleo and refined sugar free, use Paleo-friendly chocolate or try making your own.

Pumpkin Muffins

PUMPKIN MUFFINS

Ingredients

1 1/4 c all purpose flour

1/2 c whole wheat flour

1 t baking soda

1/4 t salt
1/4 t ground cloves
1/2 c brown sugar firmly packed
1/4 c softened margarine or butter
3 T (1/4c) molasses                          
1 c mashed/cooked canned pumpkin
1 egg

1/4 c chopped pecans or walnuts

1/4 c raisins

cooking/oil spray

DIRECTIONS

Combine all purpose flour and next 4 ingredients in a large bowl. In a second bowl combine sugar, margarine and molasses and beat with electric mixer at medium speed until smooth. Add pumpkin and egg and beat until well blended. Make a well in center of flour mixture and add wet mixture to it stirring until moistened. Fold in pecans and raisins.

Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 375 degrees for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately. Let cool on wire rack. 

NOTES

Substitute semi-sweet chocolate chips for the raisins.

Make more than 1 batch for Thanksgiving. Good for days after. 

Yields 1 dozen