Guest Post: Flourless Chocolate Zucchini Banana Muffins

PREP 10 mins
COOK 1 hour 10 mins
TOTAL 1 hr 20 mins
Yields 5 large bakery style muffins

INGREDIENTS :

  • 2 soft medium bananas
  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1/2 cup almond milk
  • 6 tablespoons honey
  • 5 tablespoons black cocoa powder
  • 1 1/2 cup almond flour
  • 1 tablespoon coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 cup grated zucchini (or 1/2 cup if you don't want too much green stuff)
  • Chocolate chips for sprinkling on top

DIRECTIONS :

  1. Preheat oven to 350F.
  2. Line a large muffin tin with parchment paper liners.
  3. In a mixer combine all of the ingredients (except the zucchini) until smooth. Then add in the grated zucchini and combine.
  4. Using an ice-cream scoop, fill the muffin tin with batter.
  5. Sprinkle chocolate chips over the top of the muffins.
  6. Bake on 350F for 65-70 minutes until a knife when inserted comes out clean.

by

INGREDIENTS :

  • 2 soft medium bananas
  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1/2 cup almond milk
  • 6 tablespoons honey
  • 5 tablespoons black cocoa powder
  • 1 1/2 cup almond flour
  • 1 tablespoon coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 cup grated zucchini (or 1/2 cup if you don't want too much green stuff)
  • Chocolate chips for sprinkling on top

DIRECTIONS :

  1. Preheat oven to 350F.
  2. Line a large muffin tin with parchment paper liners.
  3. In a mixer combine all of the ingredients (except the zucchini) until smooth. Then add in the grated zucchini and combine.
  4. Using an ice-cream scoop, fill the muffin tin with batter.
  5. Sprinkle chocolate chips over the top of the muffins.
  6. Bake on 350F for 65-70 minutes until a knife when inserted comes out clean.

by

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