Chocolate Banana Swirl Muffins

These have to be the quickest and easiest muffins I have ever made. I’m not normally a fan of using more than a few tablespoons of almond butter in recipes as it’s pretty pricey, but these muffins are definately worth it and went down a treat in Finn’s lunch box this week!

Gluten, dairy, refined sugar free, paleo.


3 eggs

2 bananas

1 cup almond butter (I used the new Pics Almond Butter that has just been released in NZ)

1 Tbs tapioca flour (or other gluten free flour for a non-paleo option)

1/2 tsp baking soda

1 tsp apple cider vinegar

2 tsp raw cacao


Preheat oven to 180 degrees

1. Blend all ingredients except raw cacao in the blender until very smooth.

2. Pour half the batter into 8 muffin tins or greased with coconut oil.

3. Blend raw cacao into remaining batter until smooth and pour over banana mixture. mix and swirl gently with the end of a teaspoon.

4. Bake for about 15 minutes or until slightly golden.


x Aunty Bee

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