The Most Addicting Paleo Chocolate Muffin You'll Ever Try
The title says it all. Chocolate. Hazelnuts. Banana. Zero-added sugar. Paleo. Does breakfast get any better than this?! These muffins have more of a decadent brownie consistency and are chock-full of minerals, antioxidants, healthy fats, and contain only 2-3 grams of sugar each. They can be eaten for breakfast - my favourite combo ever is one of these with a collagen matcha latte - or for dessert with a bit of vegan vanilla ice cream and berries. The recipe is versatile; if you don’t have hazelnut butter or prefer to use another nut butter, they taste amazing with natural peanut butter, smooth or crunchy almond butter, and even tahini (with a dash of cinnamon - YUM) if you want to get creative with it!
Give ‘em a go, you’ll be glad you did.
Ingredients:
2 large (ripe) bananas, mashed
1 365g jar of hazelnut butter (or, as I said, you can sub almond butter, natural peanut butter, rainforest butter, cashew butter, crunchy almond butter, whatever you like…)
¼ cup raw cacao
¼ cup coconut or almond milk (canned full-fat almond milk works well, but I usually go for Califia-brand unsweetened vanilla almond milk, which adds a really nice vanilla flavor)
1 teaspoon baking powder (aluminum-free)
½ teaspoon baking soda (aluminum-free)
¼ teaspoon Celtic sea salt or Himalayan pink salt
1 teaspoon pure vanilla extract (optional – if you’re using vanilla-flavored almond milk, you don’t really need the vanilla. You can use cinnamon, pumpkin spice, or a pinch of grated tonka bean instead if you want to get real fancy)
Coconut or avocado oil for greasing the muffin pan
Directions:
Pre-heat oven to 350 degrees.
In a food processor, blend together mashed bananas and hazelnut butter until consistent.
Add the rest of the ingredients and pulse/blend until you have a smooth consistency.
Grease a muffin tin with melted coconut oil (alternative: use paper muffin cups - I don’t do this anymore because they usually stick a little bit.)
Divide the batter evenly into 12 full-size muffins.
Bake at 350 degrees for 22 minutes. This may vary depending on your oven and altitude. Between 20-25 minutes should be good.
Let cool for at least 20 mins before digging in (if you try to eat them too soon they will just fall apart! They are much better after sitting for a bit)
Easy-peasy!! Try these out and let me know what variation you go with and what you think of them in the comments section below!
