Double Chocolate Chip Caramel Banana Muffins {Paleo & Nut Free}
Looking what to do with those ripe bananas? How about these muffins, the double chocolate and paleo caramel make them so decadent and delicious!
Ingredients
Paleo Caramel
- 1/2 cup full fat coconut milk
- 3 tbsp organic coconut palm sugar
Muffins
- 3 eggs
- 4 ripe bananas
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup full fat canned coconut milk
- 1/2 cup organic coconut flour
- 1/4 cup collagen powder optional
- 1/4 cup tapioca flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup dark chocolate chips
Instructions
Paleo Caramel Sauce
- In a small sauce pan mix together the full fat coconut milk and coconut sugar.
- Stir continuously and cook on medium heat until the mixture comes to a boil. Once it boils reduce the heat and cook on low for about 2-3 minutes until the sauce thickens and goldens.
Muffins
- Preheat oven to 350F.
- In a large bowl, mash the bananas and whisk in the eggs. Add the coconut milk, maple syrup, and vanilla.
- In a separate bowl mix together all of the dry ingredients. Add to the wet ingredients.
- Once all mixed stir in the chocolate chips. Pour the batter into lined muffin pans.
- Drizzle the caramel sauce on top. Top each muffin with a few chocolate chips. Cook in the oven for about 18-22 minutes or until a toothpick comes out clean.