Submitted by: Isabel De Los Rios
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 6
Rich gluten-free chocolate muffins!
1/3 c. cacao powder
1/4 c. maple syrup
2 med. banana
1 c. almond butter
Preheat oven to 350°F. Line 6 cups of a muffin tin (I used silicone molds).
Combine all ingredients in a food processor and process until everything is well combined (you may have to stop and scrape down the sides a few times).
No food processor? No problem! Mash the bananas in a bowl. Add remaining ingredients, and whisk together until fully combined.
Once everything is mixed well, spoon batter into lined muffin cups. The batter will be VERY sticky, but I found wetting a spoon kept it from sticking.
Place muffin pan in the oven and bake for about 15 minutes, (it may take longer depending on your oven) until a toothpick inserted in the center comes out clean. Wait until these are completely cooled before removing from the pan.
Store these muffins in the fridge. They should last at least 5 days. You can also freeze them for longer storage. Enjoy!
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