I made a goof on the flour measurement for these muffins while experiencing the early symptoms of “baby brain” but they turned out so well I have adapted the recipe and made them the same way ever since! I shared this recipe with my family and when my mom made them she said that “Even Ella liked them- and she usually doesn’t care for muffins!” Joshua has not made an official comment on them, but I catch him eating them straight out of the freezer (without thawing them!) so he apparently likes them.
One word of advice when making these: do not over bake them! If you aren’t sure whether they are done, it would be much better to take them out sooner rather than later- even if they seem a little under-done.
Double Chocolate Banana Muffins
Adapted from Paleo Running Mama’s Double Chocolate Banana Muffins with Tahini
1/4 cup honey
1/3 cup almond butter (peanut butter would probably work too)
1 tsp vanilla
1/3 cup ground flax
1/3 cup cocoa powder
1/4 cup arrowroot powder or tapioca starch
1/4 cup almond flour
2 T. coconut flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup chocolate chips (mini chips are best, but regular size work)
Preheat oven to 350.
Mix all wet ingredients thoroughly (a blender or electric mixer works best).
Gently stir in the dry ingredients until just mixed.
Bake in a greased muffin pan for 15-20 minutes. Baking time will vary depending on the size and type of the muffin pan. Monitor them carefully so they do not overbake! Remove from oven when they are still soft to the touch (not firm!), but spring back when lightly poked.
*Note: I use a non-toxic ceramic GreenLife muffin pan that has slightly larger than average muffin holes. This recipe makes 14 muffins in that size of muffin pan.