The combination of chocolate and banana is a favorite for adults and kids alike, and this easy recipe incorporates both flavors well, while adhering to the Paleo diet. These make a perfect, Paleo-friendly treat when you want something sweet, and a nice dessert when you’d like a little taste of chocolate after a meal. Freeze leftovers for a chocolaty snack anytime you feel the urge.
• 2 1/2 cups blanched almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 large eggs
• 2 medium, ripe bananas, mashed
• 1/2 cup water
• 2 teaspoons pure vanilla extract
• 1/4 cup pure honey
• 1/2 cup high-quality dark chocolate, chopped, or chocolate chips
1. Preheat oven to 350 degrees F.
2. Mix together the almond flour, baking soda, and salt in a bowl, and sift to combine well.
3. In a large bowl, beat the eggs with the bananas. Add the water, vanilla extract, and honey, and beat until well combined.
4. Carefully pour the flour mixture into the wet ingredients, and stir until just combined. Fold in the chopped chocolate.
5. Fill greased or lined muffin tins 2/3 full, and bake for 13–14 minutes. Muffins are done when the tops are firm and a toothpick inserted in the center of 1 comes out clean.
6. Cool before removing muffins from tin. Store any remaining muffins in an airtight container for up to 3 days.
7. Makes 1 dozen muffins.
