A few months ago I attempted a Paleo challenge with my crossfit gym. While I successfully finished 30 days completely Paleo, I’ll admit that I didn’t continue the diet once our challenge ended. However; I do still try to eat a healthier lifestyle with fewer grains and dairy when I can. Recently I did some simple online searching for healthier dessert options and I started to see a trend of using bananas and nut butters to bake with. I tried several iterations of these flourless mexican chocolate mini muffins.
My coworkers were even unsuspectingly taste testing them for me. I brought the muffins in and told a few of the recipients that they were double chocolate chip muffins. I left out that they were also flour and dairy free. Even the pickiest of eaters from our department admitted that they enjoyed these treats. A few people could hardly believe it when I told them how healthy and easy they were.
Although these started out as a dessert venture I actually ended up eating these for breakfast. They were a perfectly sweet way to start my day. They are rich in chocolate flavor with just a hint of zing from the cinnamon (Eating them warm is highly recommended!). I hope you enjoy them as much as I have lately.
I’ve made them about 5 times in the past month!!!
…all for the love of the dish
- 1 medium, ripe banana
- 1 large egg
- ½ cup almond butter
- 1/3 cup unsweetened cocoa powder
- 3 tbsp raw honey
- 1 ½ tsp cinnamon
- 1 tbsp vanilla extract
- ¼ tsp baking soda
- ½ cup mini semi-sweet chocolate chips
- Preheat oven to 400 degrees. Spray a mini muffin pan with non-stick spray. Add all ingredients (except for the chocolate chips) into a food processor or blender and pulse until creamy. Stir in the chocolate chips. Spoon the batter into the mini muffin pan until about ¾ the way full. Bake for 12-15 minutes or until you can stick a toothpick in and it comes out clean.