Paleo Banana Chocolate Muffin Bites


2 1/3 cups almond flour

1/3 cup coconut flour

1/4 cup plus 2 TBSP cacao powder

1 cup banana puree (~2 ripe bananas blended in your food processor or blender)

1/3 cup brewed coffee

1/3 cup melted coconut oil

1/4 cup honey

1 gelatin egg** 

1 TBSP organic vanilla extract

1 tsp ground cinnamon

1/2 tsp baking soda

pinch sea salt 

** To make a gelatin egg: combine 1 TBSP gelatin with 1 TBSP cold water and stir vigorously until the gelatin dissolves, then add 2 TBSP boiling water and beat well (it should make a frothy type substance)

Optional toppings: shredded coconut or coconut palm sugar


1. Preheat your oven to 350F

2. Add the almond flour, coconut flour and cacao powder to a large mixing bowl

3. Puree the bananas in your blender or food processor until smooth, and transfer to the mixing bowl

4. Add the remaining ingredients to the bowl and mix well with your pastry blender

5. Line a muffin tray with silicone muffin cups

6. Fill each muffin cup until it is just below the top (these muffins don't rise very much so don't worry about them overflowing)

7. If adding the optional toppings do that now by sprinkling a little coconut sugar or shredded coconut onto the top of each muffin (I just used my fingers to do this)

8. Place the tray in the oven and cook for 24-26 minutes, or until a toothpick inserted in the middle comes out clean 

9. Remove from oven, let cool for approximately 15 minutes

10. Serve and enjoy! 

Yield: 12 servings