Paleo Running Momma · by Michele★ 4.6 (21)
Double Chocolate Banana Muffins with Tahini {GF, DF, Paleo}
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 15%
CARBS 20G34% OF CAL
5G FIBER5G OTHER10G TOTAL SUGAR
FAT 15G57% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rich, moist double chocolate banana muffins made with tahini for nuttiness and almond flour for texture. Gluten-free, dairy-free, and Paleo-friendly, they're perfect for breakfast or a healthy snack.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freepaleovegetarian
View the full recipe on Paleo Running Momma →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 eggs
- 2 med very overripe bananas (mashed well)
- 1/4 cup pure maple syrup
- 1/3 cup tahini (I used Seed & Mill)
- 1 tsp pure vanilla extract
- 1 cup blanched almond flour
- 1/3 cup flaxseed meal
- 6 tbsp raw cacao powder (or unsweetened cocoa powder)
- 1 tsp baking soda
- 1/8 tsp sea salt
- 1/3 cup chopped dark chocolate or dairy free/soy free chocolate chips*
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 15%
CARBS 20G34% OF CAL
5G FIBER5G OTHER10G TOTAL SUGAR
FAT 15G57% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 156mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
- PREP
- 10M
- SODIUM
- 156MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.