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Chunky Monkey Muffins

by February 27, 2017

Gluten-free muffins loaded with banana chunks, chocolate bits and walnut pieces surrounded in a creamy (dairy-free) muffin.

Eating Style:

Dairy-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves:

6

Ingredients

Wet
  • 3 eggs
  • 1 tablespoon grape seed oil
  • 1/3 cup xylitol
  • ¼ cup mashed banana (about 1 banana)
  • ¼ teaspoon Himalayan rock salt
  • ¼ teaspoon pure vanilla extract
Dry Add-ins – see note
  • ¼ cup dairy-free chocolate chunks homemade or store-bought
  • ¼ cup chopped walnuts
  • 1 banana, chopped

Instructions

  1. Preheat oven to 400F and place muffin liners in 6 muffin cups. Set aside.
  2. Combine wet ingredients in a medium-sized bowl.
  3. Sift dry ingredients into wet ingredients and stir to combine.
  4. Mix in chocolate chunks, walnuts and banana chunks (be sure to save a couple of pieces of each for the topping for each muffin).
  5. Divide mixture into the 6 muffin liners and top with bits of extra add-ins.
  6. Bake for 15-17 minutes, or until toothpick inserted comes out clean.
  7. Allow to cool for 5 minutes in the tray before removing and placing on a cooling rack.

Notes

Reserve a couple pieces of chocolate, walnuts and banana for the topping of each muffin. I’ve never had much success in making coconut flour based recipes, vegan/egg-free. That’s not to say it wont work, I just can’t seem to master it… yet.

Nutrition Information Per Serving

Calories:

213

Calories from Fat:

213

Total Fat:

10.5

Saturated Fat:

3.4 g

Cholesterol:

83 mg

Sodium:

136 mg

Carbs:

28.6 g

Dietary Fiber:

3.3 g

Net Carbs:

25.3 g

Sugars:

9 g

Protein:

6 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...