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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Banana muffins topped with chocolate chips and walnuts. These muffins are vegan, gluten-free, dairy-free, and paleo-friendly! Ingredients:
2 ripe bananas |
1 cup pitted dates (optional) |
1/2 cup almond butter |
1/2 cup coconut flour |
1/4 cup coconut oil, melted |
1/4 cup palm shortening |
2 tablespoons cocoa powder |
2 teaspoons baking soda |
1 tablespoon vanilla extract |
1/2 teaspoon salt |
1/2 cup dark chocolate chips |
1/2 cup chopped walnuts |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. Puree bananas and dates in a food processor until smooth. Add almond butter, coconut flour, coconut oil, palm shortening, cocoa powder, baking soda, vanilla extract, and salt. Pulse to make a thick batter, scraping sides to fully incorporate ingredients.
3. Spoon batter into prepared muffin cups, filling them 2/3 full. Toss chocolate chips and walnuts together in a small bowl, then sprinkle on top of each muffin, pressing them gently into tops.
4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.
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