One of my biggest guilty pleasures is chocolate cake. You know the one, with dense genache icing and 4 fluffly layers of chocolate delight. Well, unfortunately I can’t always indulge in cake everyday so making these muffins were my compromise and boy, did they ever do the trick!
Prep Time – 15 minutes
Cook Time – 18-20 minutes
Servings – 12 muffins
- 2-3 overripe mashed bananas
- 2 eggs
- 1/2 cup pumpkin seed butter (or any kind of nut/seed butter)
- 1/3 cup maple syrup
- 1 tsp pure vanilla extract
- 3/4 cup almond flour
- 1/3 cocoa powder
- 1/4 coconut flour
- 1 tsp baking soda
- 1/8 tsp sea salt
- 1 cup dairy and refined sugar free chocolate chips or carob chips
- Preheat the oven to 350F and line 12 muffin tins with liners or spray with a non-stick cooking spray. In a medium bowl mash the bananas until there are no chunks and then add in the seed butter, maple syrup, vanilla and eggs and mix until combined.
- In a separate bowl, add the almond flour, cocoa powder, coconut flour, baking soda and salt and stir. Add the dry ingredients into the wet and with a whisk mix thoroughly and then stir in the chocolate chips.
- Equally divide the batter among the 12 tins and place in the oven for 18-20 minutes or until a toothpick is inserted in the middle and comes out clean. Store in an airtight container for up to 5-6 days.
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