Healthy Chocolate Muffins - Flourless! (Paleo, GAPS)
Rich in chocolate and naturally sweetened, these paleo treats are easily made in the blender with only 6 main ingredients. They pack easily and freeze perfectly - make them today!
Servings 12 muffins
Preheat oven to 350 degrees Fahrenheit. Line muffin pan with liners or grease well with coconut oil. Set aside.
In a food processor or blender, combine banana, egg, honey and almond butter until smooth and consistent.
Add cacao powder, sea salt, vanilla extract and blend for 30 more seconds.
Add baking soda and pulse just enough to combine into the mixture.
Stir in chocolate chips.
Bake for 13-16 minutes or until toothpick comes out clean.
Keep muffins in an airtight container for up to 5 days at room temperature or refrigerator.
- To reduce the flavor of banana, look for one with lesser brown spots.
- You may use sugar free chocolate chips such as Lily's to keep the carb count low.
- For additional boost of protein, add collagen peptides to the batter before baking.
Calories: 242kcal | Carbohydrates: 25g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 103mg | Potassium: 278mg | Fiber: 4g | Sugar: 18g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg