Chocolate Chip Muffins (Edit recipe)

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These big guys are pretty ridiculously good – paleo or not. There’s something to be said for dense, rich and decadent muffins that you find in coffee shops and bakeries and I think I nailed a healthier paleo version. These things go amazing with a couple slices of bacon and a big mug of buttered coffee. Make them now and tell me what you think in the comments!

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

11

Serves: 12

Ingredients

2 cups Almond Flour
1 Tbsp Cinnamon, Ground
2 tsp Baking Soda
1 tsp Sea Salt
1 cup Medjool Dates, pitted, coarsely chopped
3 Banana, ripe (the more brown spots, the better)
3 Eggs
.333 cup Almond Butter
.25 cup Coconut Oil
1 tsp Apple Cider Vinegar
1 cup Chocolate Chips - Enjoy Life

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350° F. Grease silicone muffin cups with palm shortening. This helps to prevent the muffins from sticking to the paper or pan.
In a medium sized bowl, sift together almond flour, baking soda, salt and cinnamon.
In a food processor, combine dates, bananas, eggs, vinegar, almond butter and coconut butter until smooth.
Using a stand mixer, gradually stir in almond flour mixture into wet mixture until completely combined.
Slowly add in chocolate until well incorporated.
Scoop batter into prepared muffin cup, filling each to just under top of the cup.
Bake in preheated oven for 25 minutes or until a toothpick inserted into center of a muffin comes out mostly clean.
Let cool and enjoy! Consume within a few days or keep in refrigerator to keep longer.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	246
Fat:	17 g
Carbohydrates:	22 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	423 mg
Fiber:	4 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.