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Paleo Double Chocolate Muffins

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

Paleo Caramel Sauce
  1. In a small sauce pan mix together the full fat coconut milk and coconut sugar.
  2. 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
  1. Preheat oven to 350F.
  2. In a large bowl, mash the bananas and whisk in the eggs. Add the coconut milk, maple syrup, and vanilla.
  3. In a separate bowl mix together all of the dry ingredients. Add to the wet ingredients.
  4. Once all mixed stir in the chocolate chips. Pour the batter into lined muffin pans.
  5. 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.