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
- Preheat oven to 350 F
- Mix eggs, chia seeds, coconut nectar, mashed bananas, coconut oil, vanilla and a half the peanut butter until smooth
- Mix all the dry ingredients apart from chocolate in a separate bowl
- Stir in dry ingredients into liquid mixture just enough to combine – don’t over mix
- 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
- Bake for 20 minutes in the oven or until a toothpick comes out clean
