Paleo Banana PB Dark Chocolate Chunk Muffins

Chocolate anyone?!? Holy crap these muffins are so damn good!!

Owen and I can’t stop eating them!!

One bowl, gluten free, full of peanut butter (YUM!!) and a perfect use of a leftover dark chocolate Easter bunny.

I altered this recipe a bit from one I found over at @paleorunningmomma and it’s soooo good!

Enjoy!

xoxo

Sarah

𝐏𝐚𝐥𝐞𝐨 𝐁𝐚𝐧𝐚𝐧𝐚 𝐏𝐁 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐂𝐡𝐮𝐧𝐤 𝐌𝐮𝐟𝐟𝐢𝐧𝐬

Ingredients

• 2 eggs

• 2 medium overripe bananas

• 2/3 cup smooth all-natural peanut butter (make sure the only ingredients are peanuts & salt)

• 1 Tbsp refined coconut oil melted

• 2 Tbsp raw honey melted, or pure maple syrup

• 1 tsp pure vanilla extract

• 1 1/4 cup almond flour

• 1/2 cup coconut flour

• 3/4 tsp baking soda

• 1/4 tsp fine sea salt

• 3/4 cup Chopped dark chocolate or chocolate chips (I used a combination of leftover dark chocolate bunny from Easter & some semi-sweet chocolate chips)

Instructions

1. Preheat your oven to 350° F and line a muffin pan with silicon or parchment liners.

2. In a large mixing bowl, mash the bananas, then whisk in the peanut butter, coconut oil, honey or syrup, and vanilla until smooth. Whisk in the eggs.

3. Stir in the almond & coconut flours, baking soda, and sea salt until combined. The batter will be thick - almost like a dough.

4. Fold in the chocolate or chocolate chips.

5. Using an ice cream scoop, scoop 1/4 cup portions of batter into the prepared muffin pan. You’ll make 10-12 muffins.

6. Bake in the preheated oven for for 16-18 mins or until golden brown on top and set in the center.

7. Remove from oven and place the pan on a wire rack to cool for 10-20 minutes.