Sweets Cure: Paleo Double Chocolate Chip Muffins
A cure for your sweet tooth….that your kids will also love. Originally sourced from the Ambitious Kitchen, Mamala Penina, Creator of Nourished Living Tribe officially “Mama tested, Kid Approved” them for us.
Double chocolate tahini banana muffins that are both paleo, dairy free and gluten free.
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
Preheat oven to 350 degrees F. 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 12 muffins.
To make vegan: You can use two flax eggs instead of regular eggs.