Careful with these fancy little muffins, it’s hard to just have one. They have a really rich dark chocolate taste, are fluffy and moist and just go down so well. I love the fact that they have no sugar or gluten, and unlike a lot of paleo-style cakes, you don’t need a bunch of eggs. They are almost too decadent to call them a snack, in fact, you could totally serve them for dessert.

Ingredients

• 2 eggs
• 2 tbsp of chia seeds soaked in 1/4 cup of coconut milk for 20 minutes
• 1/3 cup of coconut nectar or natural sweetener of your choice
• 3 ripe bananas, mashed
• 3 tbsp coconut oil
• 1 tsp vanilla extract
• 2/3 cup smooth sugar free peanut butter
• 1/3 tbsp coconut flour
• 2 tbsp almond flour
• 1 tsp baking powder (I use gluten free)
• pinch of salt
• 2/3 cup of dark chocolate chunks (I used 70%)

Instructions

1. Preheat oven to 350 F
2. Mix eggs, chia seeds, coconut nectar, mashed bananas, coconut oil, vanilla and a half the peanut butter until smooth
3. Mix all the dry ingredients apart from chocolate in a separate bowl
4. Stir in dry ingredients into liquid mixture just enough to combine – don’t over mix
5. Fill 12 muffin cups and then add a few half teaspoons of remaining peanut butter to put on top of the muffins – you can stir it lightly on the top to give a marbled look
6. Bake for 20 minutes in the oven or until a toothpick comes out clean