Paleo Double Chocolate Chunk Banana Muffins

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When I tell you these are my new favorite muffins, I'm not exaggerating. All I did was tweak my favorite pumpkin muffin recipe and these beauties were born into my life. And not just my life, but also Andy's, my team at work's, and a handful of friends who came through the house shortly after I baked these up. All were in agreement: these are SO freaking tasty.

 
 

Growing up, I remember one of my favorite breakfasts being the chocolate chocolate chip muffins from Publix. While my chunky kid-self loved the chance to eat chocolate covered chocolate for breakfast, it probably wasn't the healthiest and most nutrient filled breakfast I could have been consuming before a long day at school.

 
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So what makes these muffins so much better? They're paleo. No added sugars. No gluten. No dairy. They are loaded with delicious flavor and even better when you warm them up for a few seconds. Like melt in your mouth better.

 
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Paleo Double Chocolate Chunk Banana Muffins

  • 1 1/4 c. almond flour
  • 2 1/2 Tbs. coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 bananas, ripe
  • 2 eggs
  • 5 Tbs. coconut oil, melted
  • 1/3 c. honey
  • 2 tsp vanilla
  • 5 Tbs. unsweetened cocoa powder
  • 1 c. dairy-free chocolate chunks
  1. Preheat the oven to 350 degrees and line your muffin tin with liners.
  2. In a medium mixing bowl, combine the flours, baking soda, and salt.
  3. In a larger bowl, mix your bananas, eggs, oil, honey, and vanilla.
  4. Add the dry ingredients to the banana mixture.
  5. Add in the cocoa powder and mix until there are no more dry spots.
  6. Fold in your chocolate chunks.
  7. Fill your muffin tin evenly (the muffins won't grow much in the oven).
  8. Bake for 25 minutes, or until an inserted toothpick comes out clean.