Do I ever have a treat for you…First, think back to all the failed muffin attempts you’ve had where they either end up like hard hockey pucks or puddles of mush. Or maybe they just don’t rise enough and your left with mini muffins when really, that wasn’t your goal. Now picture your perfect muffin. Soft,fluffy, warm, buttery, chocolatey and leaving you wanting more with every bite…Sorry am I making you hungry?? Haha, okay well these muffins are all of those things and more!
So I found the base of this recipe on an awesome blog called “fat girl trapped in a skinny girl’s body” that you should totally check out if you have time. I altered it slightly to my liking! These muffins are 100% better than any paleo muffin, make that any REGULAR MUFFIN that I have ever made! The original recipe was for banana bread but I didn’t have enough almond flour so I figured muffins would do. I threw in some broken up chocolate bar and BAM! Best muffins yet. So have I done enough convincing?
1.5 very ripe bananas (about 1 ½ cups) mashed
1.5 whole eggs
1 tsp vanilla extract
1/2 tablespoon honey (agave or maple would work too)
1/8 tsp cinnamon (optional)
1 tbsp coconut oil, melted
1 tbsp margarine melted(or you could just use all coconut oil/butter or sub for another oil!)
1 cup almond meal
1/4 teaspoon salt
1/2 teaspoon baking soda
1 large piece of dark chocolate chopped
Preheat oven to 350 degrees. Line a muffin tin.
Add the bananas, eggs, vanilla, honey and coconut oil into a bowl and beat until combined.
Add in almond flour, salt, cinnamon and baking soda and beat again until mixed.
Using a ladle or cookie dough scoop (my personal favourite) fill 6 muffin cups evenly with batter.
Sprinkle chocolate chunks on top of each one!
Bake for about 20-25 minutes, or until a toothpick inserted comes out clean.
Remove from oven and allow to cool in the pan or being impatient like me, take a warm muffin and carefully take off the wrapper, slather with vegan butter and enjoy!
*You can store these in the fridge for up to 5 days or in the freezer for as long as you need! Just reheat in the microwave for about 15seconds !, Note: the batter will not stick to the wrappers after they have cooled!*
Nutrition Facts per muffin: 15g fat, 9g carbs(mainly all from banana!), 6g protein
These are my new go-to quick breakfast. I eat one along with a sunny-side up egg every morning..I know weird combo. What’s your go-to fast breakfast?