These muffins are moist, delicious, gooey, chocolatey, indulgent like a bowl of Ben and Jerry’s, yet totally free of dairy, grains, refined sweeteners, guilt, and post-dessert itis. They are delicious eaten warm, right out of the oven. That is what Nick and I did. (Just try not to scarf down three in one sitting like we did, tempting as the little buggers might be.) It was an amazing experience. Nick immediately pronounced them to be my best baked good ever. I heartily agree – this is a keeper recipe if ever there was one.
2 ripe bananas, mashed
½ cup coconut oil, melted
½ cup almond butter
¼ cup honey
½ cup coconut flour
1 tsp cinnamon
¼ tsp salt
½ cup pecans or walnuts, chopped
½ cup chocolate chunks
Preheat your oven to 325. Combine the first five ingredients in a large bowl and blend until smooth. Add your coconut flour and spices and blend again until everything is incorporated. Stir in the nuts of your choice and chocolate chunks with a spoon. Drop your batter into a lined muffin pan. You can fill the liners fairly full, as these muffins (not containing any baking powder) will not rise very much at all. Bake at 325 for approximately 22 minutes, or until the muffins pass the toothpick test. This recipe yields about 12 muffins. 12 muffins do not last long.
I am sharing this recipe at The Weekend Gourmet, Muffin Monday, Menu Monday, Mouthwatering Monday, Mangia Monday, Tasty Tuesday Party, Melt in Your Mouth Monday, Totally Tasty Tuesday, Made From Scratch Tuesday, Tempt My Tummy Tuesday, Slightly Indulgent Tuesday, Works for Me Wednesday, Cast Party Wednesday, Gluten-Free Wednesday, It’s A Keeper Thursday, Sweet Tooth Friday, Allergy-Friendly Friday, Primal Cave Friday, Sweets for a Saturday, Sugar-Free Sunday, Ultimate Recipe Swap, and the Hearth and Soul Blog Hop.