Oddly enough, after spending the past five weeks in quarantine, I’ve actually developed a more consistent routine than I had before quarantine. For example, Sundays, Mondays, Wednesdays, and Fridays I go for a run, Thursday I do a YouTube Workout video, Tuesdays I go for a long walk, and Saturdays I bake.
I really haven’t been into baking for the past six months since I found out about all my food allergies. It’s really hard to make baked goods without eggs, milk, baking powder, baking soda, or sugar.
However, I think I just struck gold with my double chocolate banana bread muffins. They’re egg-free, dairy-free, grain-free, sugar-free, and baking soda/powder-free… and they’re actually really really good. Plus, each muffin only has 125 calories, which is pretty darn good for something that tastes so decadent.
They’re pretty easy to make, so if you’ve got a bunch of bananas turning a little brown, these are a great way to use them up.
- 1 cup of Almond Pulp (This is a great way to use up almond pulp after making homemade almond milk) OR if you don’t have almond pulp on hand you can use 3/4 cup of almond flour with 1/4 cup of almond milk
- Check out this recipe for making homemade almond milk (It’s really easy)
- 3 Ripe Bananas (It’s best when they’re starting to get a little brown)
- 2 Tbsp Ground Flax Seeds Mixed with 5 Tbsp of Water
- 2 Tbsp of Cocoa Powder
- 2 Tbsp Coconut Flour
- 2 Tbsp Almond Butter
- 1/2 Dark Chocolate Bar (I used the Thrive Market Organic Paleo Dark Chocolate 85% because it’s made with coconut sugar instead of cane sugar)
- 1 tsp Liquid Stevia (add more if you want them sweeter)
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- **** If you are not allergic to corn like me, I recommend adding 1 tsp of baking soda so they will rise. I have a corn allergy, so I didn’t add this.
- Preheat Oven to 350 degrees and line cupcake tin with with muffin lining.
- Mash the bananas in a big mixing bowl.
- Make your flax eggs (Mix 2 tbsp of ground flax seed with 5 tbsp of water and let sit for 5-10 minutes, stirring frequently).
- Mix the almond pulp, coconut flour, cocoa powder, almond butter, stevia, cinnamon, and nutmeg together with the mashed bananas.
- Add your flax eggs to the mixture.
- Break the dark chocolate bar into small pieces and mix into the bowl.
- Scoop the batter into the cupcake tin (It should make around 9 muffins)
- Put muffins in the oven and bake for 25-35 minutes. I took mine out at 25 because I like mine a little gooey.
Calories Per Serving: 125
13.3g Carbs (10.1g Net Carbs)
These muffins are seriously so amazing! If you’re looking for a healthier baked treat to try, I definitely recommend trying these out. These vegan paleo banana muffins are truly one of my new favorite things. I actually ate four of them yesterday (oops).