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
  1. 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.
  2. 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.
  3. 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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