Paleo Chunky Monkey Muffins

Our company kitchen is stocked with lots of things: nuts, fruit, cheese, every flavor they make of greek yogurt, protein bars, coffees, teas, espresso, etc.  Typically by Friday there are 2-3 over-ripe bananas left so I take them home and use them to make goodies for our Monday morning meeting.  This past weekend I decided to come up with a new use for the bananas: chunky monkey muffins.  Or, since these are paleo, you could say they are NOT-chunky monkey muffins.  Chunky monkey is a flavor profile consisting of banana, chocolate/fudge, and nuts.  These muffins are absolutely moist and delicious, you know I’d post nothing less.  Plus being paleo they are grain free, dairy free, soy free, free of artificial chemicals, and low glycemic! Clean eating can taste so amazing!

Ingredients:

1/2 cup of my paleo chocolate hazelnut spread recipe

2 over-ripe bananas

1/2 cup canola oil

1/2 cup organic blue agave

3 large eggs

1/2 tsp. kosher or sea salt

1/2 cup coconut flour, sifted

1/2 tsp. baking soda

1 scoop vanilla egg white protein powder (I used Jay Robb brand one scoop of this brand is 33g by weight)

Method:

Preheat oven to 350°F.  In your stand mixer with paddle attachment blend/mash the bananas.  Blend in eggs, oil, agave, and salt.  Sift in baking soda, coconut flour, and protein powder, and blend until completely combined.  Finally blend in the chocolate hazelnut spread (aka paleo nutella) and blend until evenly incorporated into the batter.  Distribute batter evenly between 12 cupcake wrappers in cupcake tins.  Bake at 350°F for 25-35 minutes, depending on your oven, until a toothpick comes out clean.  Takes 25 minutes in my oven.

Tags: Paleo chunky monkey muffins