These Paleo Double Chocolate Chip Muffins have healthy ingredients and could not be easier to make! Have them for breakfast, as a snack, or dessert.
Here are the ingredients you will need: banana, almond butter, egg, vanilla extract, baking soda, cacao powder, maple syrup, and non dairy chocolate chips. That’s it, and then everything goes into a food processor for a minute or two. I prefer the food processor over a blender for this recipe for one specific reason. It is much easier to get the batter out of the processor bowl and into the paper muffin liners. I prefer this over reaching and scraping down to the bottom of the blender. This works better for me because I want to get every drop! However, a blender would work well for this recipe too!
While you have your food processor out, why not make a batch of My Favorite Almond Butter, which is what I use in this recipe and works well.
After baking, let these muffins cool on a rack; and, as they cool they will get a slightly crusty hard top with moist, rich chocolate interiors. Yum!
Enjoy! 🙂 Love muffins? Try Coconut Flour Banana Chocolate Chip Muffins !
- 1/2 cup almond butter I use My Favorite Almond Butter recipe on my site
- 1 large egg
- 1 large banana ripe (not overly ripe, I used one with green tips)
- 1/4 teaspoon baking soda
- 1/8 cup maple syrup
- 1 teaspoon vanilla extract
- 1/8 cup raw organic cacao powder
- 1/4 cup mini chocolate chips 1 tablespoon additional for decorating tops before baking
Preheat oven to 350 degrees F.
Prepare a regular size muffin tin by adding 6 paper liners.
In a food processor, process banana until almost mashed.
Add egg, almond butter, baking soda, cacao powder, vanilla, maple syrup and process until completely combined and smooth.
Take out the blade and add the chips to the processor bowl. Mix in the chips.
Spread the batter evenly between the six muffin liners. (fills almost to the top of the liner).
Bake for 20-22 minutes until a toothpick comes out clean.
Notes: - I tried this recipe with a flax egg and it did not work well.
I used the almond butter recipe on my site which is a smooth, yet firm (not oily) almond butter, so I am not sure how this recipe will work with other nut butters.
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