Paleo Chocolate Banana Muffins

Ingredients

1. 2 medium super ripe bananas (each banana was 185 grams with the peel and 143 grams without)
2. 1/3 cup (106 grams) honey
3. 2 teaspoon vanilla extract
4. 2 eggs
5. 1/4 cup (56 grams) refined coconut oil, melted1
6. 200 grams (~2 cups but please weigh!) blanched almond flour
7. 3 tablespoons (27 grams) coconut flour
8. 1/3 cup (42 grams) Dutch process cocoa powder
9. 1 teaspoon baking soda
10. 1/4 teaspoon salt
11. 1 cup (180 grams) semi-sweet chocolate chips (use dairy-free / paleo chocolate chips, if necessary)
12. additional mini chocolate chips for sprinkling, if desired

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
2. In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree.
3. Add the honey and vanilla and stir.
4. Add in the eggs and oil and stir until well combined.
5. In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.
6. Stir just until combined and then stir in the chocolate chips.
7. Spoon the batter into the muffin liners and sprinkle on additional chocolate chips, if desired.
8. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Be careful not to confuse a melted chocolate chip with the batter.
9. Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
10. Place in an airtight container and store in the refrigerator for up to 5 days.

For more detail texanerin

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