Monday, January 18, 2016

Banana Chocolate Chip Muffins (paleo, lower carb, gluten-free)

This is another recipe that is a slight adaptation of one I found at PaleOMG, a blog I recommend! Really this post should be a guest post because my husband made them both times we had them, because I had a knee injury that wouldn't let me stand very easily. And then this morning he made them again just because he's nice. Sorry the picture looks like a cookie but it is merely an aerial view. You can see what a great muffin texture this has despite being all the dietary restrictions that it is. This calls for chocolate chips but would also be great with berries, probably without the espresso powder.

Banana Chocolate Chip Muffins
Adapted from PaleOMG

Serves: 12 muffins
  • 3 brown bananas, mashed
  • ⅓ cup sugar substitute*
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ½ cup peanut butter (almond if you're really paleo)
  • ¼ cup coconut flour
  • 1 teaspoon instant espresso powder (optional)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • pinch of salt
  • ½ cup mini chocolate chips

*We have made this recipe with coconut/palm sugar as well as Truvia brown sugar substitute, and both worked great!

  1. Preheat oven to 350 degrees. Line a muffin pan (we use silicone muffin cups.)
  2. In a large bowl, mix together bananas, sugar substitute, vanilla extract, eggs, and peanut butter.
  3. Then add coconut flour, instant coffee, baking soda, baking powder, cinnamon and salt and mix well. Fold in chocolate chips.
  4. Pour mixture into 12 muffin cups and place in oven to bake for 25 minutes.
  5. Let cool before removing from muffin cups.

No comments: