Need a little something sweet? Try these vegan paleo chocolate muffins! Their small size is just right for satisfying that chocolate craving!
You know how it is when you’re craving something chocolatey, but you don’t want to go crazy with your sugar intake? The other day I was in the mood for something with a nice chocolate taste, but I wanted to make it refined sugar-free.
These paleo chocolate muffins satisfied my craving, and are super easy to make, and moderately healthy, I would say. They’re grain and refined sugar-free, and both paleo and vegan.
It’s important that you use a very ripe banana for this recipe, because the maple syrup is not a strong sweetener. These are moist, flavorful, chocolatey, and moderately sweet. Also, the cute tiny size makes them very poppable. Like if you walk by a plate of them, it is super easy to pop one in your mouth until you realize you’ve eaten about 5 or 6 of them. Oops.
These vegan paleo chocolate muffins are:
- super simple to make with just a few ingredients
- grain free, egg free, and dairy free
- adaptable – add a bit of frosting to make mini cupcakes!
Vegan Paleo Chocolate Muffins.
Just 6 ingredients and one bowl needed to make these vegan and paleo chocolate muffins. Easy and tasty.
Preheat oven to 350 degrees. Line a mini muffin tin with paper liners.
In a medium sized bowl, whisk together the almond meal, cocoa powder, and baking soda. Add the banana and maple syrup, stir.
Slowly add the almond milk. Start with ⅛ of a cup, and add more if needed. If the banana was large, you may not need more milk. The batter should be thick, but not dry.
Spoon the batter into the mini muffin tin.
Bake at 350 degrees for 15-18 minutes.
Let cool in the pan for 5 minutes then remove from the pan and cool completely on a wire rack or plate.
Makes 12 mini muffins. Serving size is one mini muffin.
If you’re wondering about maple syrup being paleo diet approved, you can read more about it here.
What are you baking lately?