I have a sweet tooth, I like chocolate and I would eat dessert for breakfast daily if I could. It can be a problem.
Starting the Whole Life Challenge, I knew that cutting out sweeteners of any kind was going to be the biggest challenge for me. Over the past two years, I’ve tried to cut out as much sugar as possible, but I still lean on natural sweeteners like raw honey and maple syrup to satisfy my sweet tooth and create delicious paleo dessert.
Just over two weeks into the Challenge I can tell you I haven’t given in (not even when my grandmother gave me a bag of leftover Easter candy or my uncle ate a chocolate chip cookie right in front of me- who knew I had such will power). But just because I can’t rely on sweeteners, doesn’t mean I should deprive myself of some clean baked goods, does it? So last night I revamped my banana bread recipe into Whole Life Challenge compliant carob chip banana muffins!
Check out the recipe below!
- 1 stick grass-fed butter, softened
- 1 tbs vanilla
- 3 eggs
- 3 ripe mashed bananas
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 tbsp ground cinnamon
- 1/2 tsp nutmeg
- 2 1/2 cups almond flour
- 1 handful carob chips
- Preheat oven to 350 degrees
- Line a muffin tray with liners or grease well with coconut oil
- In a large bowl mash bananas
- Mix in the eggs, butter and vanilla until well combined
- Add in almond flour, cinnamon, nutmeg, baking soda and salt
- Fold in a handful of carob chips
- Bake for 15 minutes, or until golden brown