Choco Banana Muffins


Chocolate and bananas are intended to head collectively! these tender, protein-rich, grain free chocolate banana muffins are full of that irresistible chocolaty banana flavor. They’re exceptional smooth to make within the blender and they’re freezer friendly too! Bananas on their personal aren't my favourite. however pair them with CHOCOLATE and be counted me in! i love, LOVE, love chocolate banana goodness! the whole thing from chocolate protected frozen banana bites, to chocolate banana smoothies, to chocolate banana cake with chocolate frosting of course, to chocolate banana ice cream. cakes are usually quite smooth to make, however whipping up a batch of muffins in the blender takes so little time! It’s tremendous easy and rapid!


  • 1/2 cup grass-fed butter or ghee, melted for a non-dairy oil my preference is avocado oil

  • 3 ripe medium organic bananas, broken into thirds

  • 1 cup Otto's cassava flour

  • 1/2 cup maple sugar

  • 1/4 cup organic cocoa powder

  • 1/4 cup hydrolyzed grass-fed collagen

  • 1 teaspoon baking soda

  • 1/2 teaspoon Celtic sea salt

  • 2 pastured or organic eggs, room temperature

  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 ranges F. Line muffin pan with muffin wrappers pan and set apart.

  2. In a blender, on this order - add melted butter or ghee, banana portions, cassava flour, maple sugar, cocoa, collagen, baking soda, salt, eggs and vanilla. location lid on blender and blend just until mixed, no want to over mix - just make sure it is absolutely combined, scraping down the edges if necessary.

  3. flippantly pour batter into lined muffin pan and bake for 18 mins or until truffles have cracked tops and a toothpick inserted into the center comes out with a few moist crumbs. Cool inside the pan for five mins earlier than eliminating muffins and transferring to a cord cooling rack.

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