There’s something really fucking awesome about Sunday afternoons in the Fall. Isn’t there? You’re chillin’ at home, all the chores were finished in the morning, all the social niceties of Friday and Saturday night are in the past, you’re done your heavy lifting for the week… it’s just you, your family, some well deserved recovery time and … a whoooole lot of football!
::sigh:: It’s Magical.
Anyway… today, to take advantage of this magical fall afternoon feeling, I decided to make some muffins! I was craving chocolate AND banana nut muffins, so I decided to merge the two into one amazing paleo masterpiece! Initially, I was worried that my health bent decision to add protein powder to the batter would ruin the deliciousness, but man was I wrong! It couldn’t have gone over better – So much rich chocolatey goodness! In general, I’m often a little nervous about Paleo baked goods (I’ve made a few that have ended up dry and disgusting) but these muffins were absolutely fantastic — moist, rich, nutty, and just… really fucking good. Plus, now that I’m not trying to lose weight the nuts and carbs aren’t as scary as they used to be 😉
These muffins make a fantastic snack or on-the-go breakfast option.
This recipe makes 12 muffins – Each has about 225 calories, 9g of protein, 15g of carbs & 15g of fat.
- 3 ripe bananas, mashed
- 3 eggs
- 5 tbsp butter, melted and cooled
- 3 tbsp maple syrup
- 2 tbsp coconut flour
- 2 scoops whey protein powder (I used Double Rich Chocolate)
- 1 cup ground almonds
- 1 tsp sea salt
- 1 tsp baking soda
- 1/2 cup chopped walnuts
- 4oz chopped dark chocolate (I used 85%, but in hindsight it was perhaps too bitter — 65% might have helped bring out the subtle sweetness of the muffins better)
Preheat the oven to 325F. This batter seems to be very heat sensitive — the butter and chocolate will burn before the almond flour cooks all the way through if the oven is too hot, so I recommend keeping it a bit cooler than your usual muffins.
Melt the butter and chop/grind all your ingredients.
Mix all the wet ingredients together. Then add all the dry ingredients and mix thoroughly. Once mixed, add the walnuts and chocolate chunks.
Pour the batter into a well greased muffin tin and place it in the oven. Cook for 25-30 minutes. When the muffins are finished they will be browned on the sides and top and a toothpick will pull out clean (be sure to test!).