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.

Ingredients:

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

Directions:

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.

Enjoy!

x Aunty Bee

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s