These delicious, paleo, grain-free, dairy-free, banana-dark chocolate-pecan muffins hit the spot every time and make for a delicious on-the go breakfast, snack, or pick-me-up. To be honest, we eat them all day long. They’re that good!
High in nutrition, low in sugar, simple to make and utterly addictive! You’ll be making these muffins on repeat too.
Ingredients:
2 1/4 cups Almond Flour
3 Ripe Bananas, the riper the better.
2 Eggs
1/4 cup honey.
1/4 cup Olive Oil
2 tablespoons Apple Cider Vinegar
1 tablespoon Vanilla Extract
1 teaspoon Baking Soda
1 ½ teaspoon Cinnamon
Add-ins:
I 1/2 cups Chopped Pecans
I/2 cup Unsweetened, Shredded Coconut
Hu Dark Chocolate Gems. You can use dark chocolate chips or dark chocolate chunks if you can’t find the Hu Gems.
Directions:
Preheat oven to 350 degrees
In a large bowl, mash bananas until smooth
Add eggs, olive oil, honey, vanilla extract, and cinnamon to the bowl. Mix thoroughly.
Add almond flour to bowl and combine.
Sprinkle baking soda over the batter, and then pour the apple cider vinegar over the batter. Once it bubbles and fizzes, mix the batter to combine.
Stir in pecans and shredded coconut.
Pour batter into a lined muffin tin and fill muffins halfway. Add 5 Hu Gems to each muffin and then add extra batter to cover so the gems are nestled in the batter, not on top.
Bake at 350 degrees for 30 minutes, until tops are golden brown. Note the center may be a little moist when you remove it from the oven, but it will be more cake-like/firm once cooled.
Cool and store in a container in the refrigerator. We love them cold, but they are also great warmed up or enjoyed at room temperature.
Makes approximately 15 large muffins.
