Everybody needs a good muffin in their life. Bonus points if it’s healthy and delicious. These Chocolate Banana Nut Muffins are gluten-free, grain-free, paleo, and bursting with chocolate – making them the muffin of choice.
Special thanks to Fred Meyer for partnering with me for Celiac Awareness month and sponsoring this recipe post for Mothers Day.
This year on Mothers day I’m focused on eating healthy and fueling my body with the right foods. I’ve been sick a lot lately and I’m trying to eat less processed sugar and grains.
Giving up sugar and grains doesn’t mean that I need to give up flavor or texture.
With the right ingredients, and a killer recipe, you can still enjoy delicious baked goods. Oh, and this recipe IS pretty amazing in my opinion.
Did you know that Kroger has a line of products called “Simple Truth”? Several of them are organic. It’s inexpensive compared to a lot of organic brands, and they make hundreds of products.
I buy a lot of my gluten-free groceries from our local Kroger store, Fred Meyer. They have everything from almond flour, coconut oil, and honey to gluten-free animal crackers, cage-free eggs and more.
I’m doing a live Facebook Video on June 8th in our local Fred Meyer store to show you some of my favorite Simple Truth finds. Stop by and check it out. There might be something there for you.
This year for Mothers day I’m serving up a healthy breakfast. Paleo Chocolate Banana Nut Muffins (check out the video above to see how easy they are to make) with Simple Truth Kombucha, and fresh fruit.
The muffins are super chocolaty and packed with vitamins and healthy fats.
The banana adds moisture and nutrients, but isn’t overpowering. I used pecans, but you can use whichever nut you prefer.
When I post a recipe for a baked treat that uses almond flour, I usually get two questions: Can I use almond meal instead of almond flour? AND, Can I use wheat flour?
First off, yes, you can use almond meal. The texture may vary slightly. When companies make almond meal, they usually leave the skin on when they grind the almonds. Almond flour is skin removed, and blanched.
Most recipes will work with one or the other, but not all. This recipe does work with almond meal. Simple Truth makes an almond flour/meal blend and I find that it works in all of my recipes that use almond flour.
To answer the second question: If you use wheat flour, it won’t be grain-free or Paleo. Also, I’ve never used wheat flour in this recipe or any recipe that I’ve developed using almond flour.
Sorry I can’t be more helpful answering this question. I’m Non-Celiac Gluten-Intolerant and I don’t eat wheat.
You guys will LOVE these Paleo Chocolate Banana Nut Muffins. They’re easy to make, super tasty, healthy, and there’s no guilt if you decide to eat more than one muffin.
You can freeze the leftovers (assuming there’s leftovers) for up to a month and pull them out the night before to defrost them.
If you like fudgy gooey brownies and bananas you are sure to love these Paleo Chocolate Banana Nut Muffins.
If you’re still not convinced, you can check out some non-banana muffins that are also grain-free: Grain-Free Double Chocolate Muffins and Paleo Chocolate Chip Muffins. If you love Paleo banana muffins, Lindsay from Cotter Crunch has an incredible recipe for Toasted Coconut Paleo Banana Bread Muffins.
- 1 medium banana, overripe and smashed
- 2 tablespoons Simple Truth Coconut Oil (or any oil you want to use)
- 1/4 cup Simple Truth Honey (or maple syrup)
- 2 eggs, room temperature
- 2 cups Simple Truth Almond Flour
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1 teaspoon gluten-free baking powder
- 1/2 cup chopped pecans (or your favorite nut)
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk smashed banana, oil, honey, and eggs.
- Add almond flour, cocoa, salt, and baking powder and mix until well combined.
- Stir in chopped pecans.
- Spoon batter evenly into your paper liners.
- If desired, top with additional chopped pecans.
- Bake for 20-22 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature.
Amount Per Serving: Calories: 410 Total Fat: 18g Carbohydrates: 52g Protein: 11g
This is a sponsored conversation written by me on behalf of Fred Meyer – P3. The opinions and text are all mine.