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Karen's Cave Kitchen

"Eat Fat, Be Fab!"

To lose fat, we must consume a variety of healthy fats ... our bodies are designed for them

Chocolatey Nana Muffins

Overripe bananas are so frustrating!! And I buy only organic ones so I simply refuse to throw them away. I learned a long time ago to peel the overripe ones and freeze them in a gallon ziplock bag. When I had bunch (no pun intended) I had to get creative! These muffins are one result of that frustration/creative process. There's also some pretty good ice cream to be made with these rascals ... but alas, that'll be another recipe and another post!! You can use bananas that aren't frozen as well. Or you can use a combination of fresh and frozen overripe. Regardless, purée them until they're super smooth and enjoy this one-bowl-wonder recipe! I often double it because they don't last long (and because I have a bunch of frozen bananas). I love the fact that all the sugar in this recipe is SO natural. Freeze any excess ones after a week.


2 c Blanched Almond Flour

3 Eggs (cage free and brown)

2 tsp Pure Vanilla

Five Very Ripe Bananas, peeled

1 tsp Baking Powder

1 tsp Baking Soda

1/4 c Honey (local, raw and unfiltered)

1/2 c Cocoa Powder

1 c Enjoy Life Chocolate Chips

A pinch of Sea Salt 


Preheat oven to 375°

In a medium-size bowl blend the bananas with an immersion blender until there are no lumps. Add eggs, vanilla, and honey and blend again until smooth.

Combine all dry ingredients and add to wet ingredients. Continue to blend until all ingredients are thoroughly combined.

Fold in chocolate chips with a spatula - do not blend.

Grease silicone muffin molds really well and fill each to the top. Bake for 23-25 minutes or until center comes clean with the toothpick test.

Yields 12 muffins.