Chocolate Almond Butter Swirl Muffins
Ingredients
-
4
large
bananas, very ripe (about 1 ¾ cup mashed)
-
¼
cup
coconut oil, melted
-
3
large
eggs, room temperature
-
2
teaspoons
vanilla extract
-
1
cup
creamy almond butter, divided
-
½
cup
unsweetened cocoa powder
-
⅓
cup
coconut flour
-
1
tablespoon
coconut flour (additional)
-
1
teaspoon
baking soda
-
½
teaspoon
sea salt
-
1
cup
chocolate chunks
Instructions
- Preheat the oven to 350°F.
- Line a muffin tin with liners or grease the pan with coconut oil or butter.
- In a large bowl, mash the bananas with a fork.
- Add the melted coconut oil, eggs, vanilla extract, and half of the almond butter. Stir until just combined.
- Mix in the cocoa powder, coconut flour, baking soda, and salt. Fold in the chocolate chunks.
- Divide the batter evenly among the muffin cavities.
- Add a spoonful of the remaining almond butter on top of each muffin and swirl with a knife.
- Bake for 19-21 minutes, or until a toothpick comes out clean.
- Let cool, then remove from the muffin pan and enjoy.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
200
Total fat
10g
Total carbohydrates
25g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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