Ingredients
- 3 eggs
- 2 med very overripe bananas mashed well
- 1/4 cup pure maple syrup
- 1/3 cup tahini I used Seed & Mill
- 1 tsp pure vanilla extract
- 1 cup blanched almond flour
- 1/3 cup flaxseed meal
- 6 tbsp raw cacao powder or unsweetened cocoa powder
- 1 tsp baking soda
- 1/8 tsp sea salt
- 1/3 cup chopped dark chocolate or dairy free/soy free chocolate chips*
Instructions
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Preheat your oven to 350 degrees and line a 12 cup muffin pan with liners, or grease with coconut oil (make sure you use a reliable non-stick pan if you're going liner-free)
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In a large bowl, whisk together the mashed bananas with the eggs, tahini, maple syrup and vanilla. In a separate bowl, combine the almond flour, flaxseed, cacao or cocoa powder, baking soda and salt until well blended.
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Gently stir the dry ingredients into the wet, until JUST moistened - do not use a mixer for this step or your muffins won't properly rise. Lastly, fold in the chopped chocolate or chocolate chips.
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Spoon the batter into the prepared muffin cups/liners until about 3/4 of the way full. I have made between 10-12 muffins with this recipe depending on how big I make the muffins.
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Bake in the preheated oven for 18-22 minutes, or until muffins are set and a toothpick inserted near the center of one comes out batter-free (melted chocolate is okay)
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Allow the muffins to cool in the pan for 2-5 minutes, then remove to finish cooling on wire racks. Store leftovers loosely covered at room temperature for the first day, and then in the refrigerator for up to 4 days. You can also freeze them, tightly wrapped in plastic for longer. Enjoy!
Recipe Notes
*You can also make your own chocolate chunks using this recipe from Bakerita.
Nutrition
Calories: 241kcal
Carbohydrates: 21g
Protein: 7g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 49mg
Sodium: 186mg
Potassium: 288mg
Fiber: 4g
Sugar: 10g
Vitamin A: 90IU
Vitamin C: 2.4mg
Calcium: 88mg
Iron: 1.9mg