Enjoy them as part of a healthy breakfast or with a warm cup of tea/coffee as an afternoon snack.
Banana Walnut Chocolate Chunk Muffins (Paleo, Gluten-Free, Dairy-Free)
By Leora Barak
3 ripe bananas
1 tsp cinnamon
1 tsp pure vanilla extract
1 tsp baking powder
1/3 cup pure maple syrup or unsweetened silan (date syrup)
¼ cup coconut oil, melted
1 ½ cups almond flour
1/3 cup walnuts, finely chopped (reserve 1 tbsp for garnishing)
1/3 cup dark chocolate >70% bar, chopped (reserve 1 tbsp for garnishing)
Preheat oven to 350F.
Line muffin tin with 12 oven-safe paper cups.
In a medium glass bowl combine bananas, cinnamon, vanilla and baking powder.
In a small bowl combine eggs, maple syrup and coconut oil.
Pour egg mixture into banana mixture and mix well to combine. Add almond flour, walnuts and chocolate chunks.
Pour batter evenly into paper cups and top each one with reserved chopped walnuts and a couple of pieces of chocolate chunks.
Bake for 25 minutes.
Allow the muffins to cool completely before serving.
Store them in room temperature in a tightly sealed glass container for a few days or freeze them and remove from freezer 1-2 hours before serving.