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Chocolate Banana Muffins with Pecans by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Refined Sugarfree, Paleo, Low Carb

Chocolate Banana Muffins with Pecans

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Bread & Baking, Dessert, Snacks
Cuisine Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, Vegetarian
Servings 12 muffins

Ingredients
  

  • 3 large bananas (very ripe) (about 1 1/2 cups)
  • 150 g almond flour (ground almonds) (1 1/2 cups)
  • 3 eggs
  • 100 g dark chocolate (sugar-free, preferably 100% cocoa) (1/3 cup)
  • 50 g pecans (choppped) (1/2 cup)
  • 12 pecan halves
  • 2 tbsps coconut oil (melted)
  • 2 tbsps honey
  • 1 tsp bicarbonate of soda

Instructions
 

  • Preheat the oven to 180C (350F).
  • Chop all the pecans (except the 12 halves which will be used for decorating the tops).
  • Chop the chocolate into small chunks.
  • In a mixing bowl mash the bananas and add the almond flour (ground almonds), eggs, melted coconut oil and honey.
  • Stir the chunks of chocolate and the chopped pecans through the mixture to ensure they are evenly distributed.
  • Add the bicarbonate of soda and mix once more.
  • Line a muffin tin with 12 muffin cases and fill each one with the muffin mixture.
  • Top each with half a pecan and pop into the oven for about 15 minutes or until a skewer inserted comes out clean.