Chocolate Coconut Flour Muffins
These chocolate coconut flour muffins are soft and moist with a dark chocolate flavor, sweet banana finish and studded with chocolate chips. These muffins are also paleo and easy to make!
Servings 12 muffins
Preheat the oven to 350ºF and spray the tins with non-stick cooking spray, or grease with oil.
In a mixing bowl, beat together the banana, eggs, syrup, yogurt, and almond butter. Beat until smooth.
Add the dry ingredients and stir until a smooth batter forms. Allow batter to rest for 5 minutes. Fold in the chocolate chips.
Fill each muffin cup almost full and top with additional pecans (if desired). Bake in the center of the oven for 23 - 25 minutes, until a cake tester inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before enjoying.
Serve slightly reheated in the toaster oven with your favorite nut butter or buttery spread!
Serving: 1muffin | Calories: 143kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 183mg | Potassium: 203mg | Fiber: 3g | Sugar: 11g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg