Deliciously fudgy double chocolate tahini banana muffins that are paleo, dairy free, grain free & gluten free. These grain free chocolate banana muffins are naturally sweetened and the perfect breakfast or snack that seriously tastes like dessert!
INGREDIENTS:
- 1 heaping cup mashed ripe banana (about 2-3 banana)
- 2 large eggs
- 1/2 cup tahini
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- ¾ cup packed fine almond flour
- ½ cup high quality unsweetened cocoa powder
- ¼ cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup dairy free chocolate chips
METHOD:
- Preheat oven to 175 degrees Celsius. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.
- In a large bowl, add mashed banana, eggs, tahini, maple syrup and vanilla extract. Mix until smooth and well combined.
- In a separate medium bowl, whisk together almond flour, cocoa powder and coconut flour, baking soda and salt. Add dry ingredients to wet ingredients and mix ingredients together until well combined. Fold in chocolate chips, reserving a few chocolate chips for sprinkling on top of muffins.
- Divide batter evenly between prepared muffin liners. Bake for 18-25 minutes or until toothpick inserted into the middle comes out clean or with just a few crumbs attached. Makes 10 muffins.
