#2,816: Paleo Chocolate Banana Muffins

Banana + chocolate + muffins = a wonderful kid-friendly breakfast!!  Plus it's gluten free so that's an extra bonus!  These muffins were so moist, my kids totally devoured them.  I probably should put it on our menu again this week because I know they'd be excited.  They even loved them as an afternoon/after school snack too.  These were super easy to make and baked up easily.  Personally you can't go wrong with these flavors/ingredients though! 

4 eggs large

2 tsp. vanilla extract

⅓ c. pure maple syrup

1 c. banana mashed

½ c. coconut oil melted

⅓ c. coconut flour

⅓ c. almond flour

⅓ c. cocoa powder

½ tsp. salt

½ tsp baking soda

½ tsp. baking powder

3 Tbsp. cacao nibs or mini chocolate chips

Preheat oven to 350 degrees.

Line a 12-count cupcake tray with liners and spray each one with non-stick cooking spray.

In a large bowl combine eggs, extract, maple syrup, banana, and coconut oil. Beat on low speed with an electric mixer until just combined.

In a separate, medium-sized bowl combine coconut flour, almond flour, cocoa powder, salt, baking soda, and baking powder. 

Slowly add dry ingredients into the larger bowl of wet ingredients. Mix by hand until just combined after each addition.

Stir in caco nibs or chocolate chips by hand until just combined.

Fill each cupcake liner with equal amounts of muffin batter.  Bake in preheated oven for 22-24 minutes or until a toothpick comes out clean.  Let sit for 10-15 minutes before eating.