Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons coconut oil
  • 4 large bananas (mashed (see notes))
  • 4 large eggs
  • 1 cup almond flour (almond meal)
  • ¼ cup cocoa powder
  • 2 teaspoons vanilla
  • Optional: 1 teaspoon espresso powder
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 cup chopped (toasted walnuts)
  • 1 cup dark chocolate chips (use paleo chocolate chips, if needed)
  • Optional: ¼ cup cacao nibs

Instruction

  • Preheat your oven to 350 degrees. Line a 12-cup muffin tin with muffin liners. Melt the coconut oil in a small pan over medium heat. Note: if your walnuts are not toasted, pop them in the oven to toast while the oven is heating.
  • In a large bowl, add the mashed bananas, eggs, almond flour, cocoa powder, vanilla, baking powder, sea salt, (if using) the espresso powder, and the melted coconut oil. Beat well using an electric mixer. Stir through the walnuts, dark chocolate chips, and, if using, the cacao nibs.
  • Divide the batter between the 12 muffin liners, filling each to the very top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
  • Let the muffins cool for 5 minutes in the tin, then remove them and let them finish cooling on a cooling rack.