Here is a recipe I’ve been dreaming about for some time – paleo chocolate banana muffins! Those who know me well understand my deep love of breakfast.; more specifically, breakfast pastries! I’m constantly experimenting with ways to make traditional flour-sugar-butter-type pastries much healthier for you. These paleo muffins combine two of my favorite flavors (chocolate and banana) and they’re cleverly disguised as dessert! These healthy muffins have a lot to brag about; namely:
- NO processed sugar
- NO grains/gluten
- tons of VITAMINS
- anti-inflammatory properties due to raw cacao powder
For a delicious breakfast, you can top these muffins with a touch of almond butter and enjoy a punch of protein! These muffins easily replace breakfast pastries for me and I often enjoy them with a nice cup of coffee + almond milk!
paleo banana chocolate muffins
- 12 medjool dates (pits removed)
- 1 Cup boiling water
- 2 very ripe bananas
- 1/3 Cup cacao powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 eggs
- 1 2/3 Cups almond flour (also sold as “almond meal”)
Optional mix ins
- dark chocolate chips
- Remove the pits from the dates and place them in large bowl.
- Pour the boiling water over the dates and let the dates soak for 5 minutes.
- While the dates are soaking, place the oven rack in the middle of the oven and preheat the oven to 400 degrees Fahrenheit.
- Line a muffin dish with cupcake wrappers.
- Drop the soaked dates and the water into a food processor and run the processor until an even paste forms. The paste will be a bit water but you should run the food processor until there are no large chunks of dates left.
- Add the bananas to the food processor and run the machine until everything is well combined.
- Add the cacao powder, the baking powder, baking soda, salt, eggs, and vanilla to the baking powder and run the machine until everything is well combined.
- Add the almond flour to the food processor and run the machine until everything is very well combined. You may want to periodically stop the machine and scrape down the sides of the food processor bowl with a rubber spatula.
- If you’re adding optional mix-in’s pour the batter in a bowl and stir the goodies in by hand. You can use the same bowl that you soaked the dates in to save dishes.
- Use a large ice cream scooper or a 1/3 Cup measuring cup to evenly distribute the batter into the muffin pan.
- Bake the muffins for 18-20minutes (rotate the pan after 9 minutes of baking), or until a toothpick inserted in the center muffin comes out clean with just a few crumbs stuck to it. If the toothpick is completely clean, you have over-baked the muffins.
- Remove the muffins from the oven and let them cool at room temperature before enjoying!
- You can store extra muffins in the refrigerator by sealing them in a plastic zip-top bag or in the freezer by wrapping them in aluminum foil then placing them in a plastic zip-top bag.
- If you freeze the muffins, you can heat them up in a toaster oven or in the microwave for 20-30 seconds.