Okay so these aren’t paleo but can easily be made paleo with a simple swap-out! My brother-in-law has an almond allergy and he and my sister eat peanut butter so that’s what I used in these as I was baking for them. This can be made into a banana bread loaf or muffins (makes 12).
- 4 eggs
- 3 ripe bananas
- 3/4 cup peanut butter (or almond butter/other nut butter for paleo)
- 1/3 cup melted coconut oil
- 1/2 cup coconut flour
- 1 teaspoon baking soda (can swap apple cidar vinegar)
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- pinch of sea salt
Ingredients for chocolate swirl
- 1 tablespoon cocoa powder
- 1 tablespoon coconut oil
- 1 teaspoon maple syrup/honey
In a food processor or mixer, combine eggs, nut butter, bananas, and melted coconut oil. Add in coconut flour, baking powder, baking soda, vanilla, salt, and cinnamon. Mix until thoroughly combined.
Pour batter into muffin cups or greased baking pan.
Mix together coconut oil, cocoa powder, and maple syrup in a small bowl. Spoon chocolate mixture onto top of muffins or loaf, swirl into batter.
Bake at 350 degrees for 15 minutes if making muffins or 45 minutes for loaf. Let cool for 15 minutes before serving.
Here’s a picture of the loaf- after it was half eaten 😉