Chunky Monkey Mini Loaves (Paleo)

I started to adapt this recipe from the Rasnana Muffins, but it morphed as I went along into something totally different. I am ok with this because these things taste like fluffy cake with a creamy peanut butter swirl on the top. What you’ll be surprised to know is that there is only a grand total of 4 tablespoons of honey in the entire recipe. That’s fractional when it is divided among 16 muffin cups or 12 mini loaf cups (like I used here. They’re really individual brownie pans, but they make a pretty little square cupcake)

Here goes:




1 1/2 cups almond flour

1/2 cup cocoa powder

1/2 tsp cloves

1/2 tsp baking powder

(Mix all above in small bowl and set aside)

3 organic eggs

2-3 bananas (mine were large so I used 2)

1 tso apple cider vinegar

3 Tbsp honey (preferably local, but we do what we can do)

1 Tbsp vanilla extract

Preheat oven to 350° and blend wet ingredients above well, then add dry and fold in with a spatula until the dry is wet, but not overmixed, spray muffin tin or individual brownie pan with coconut cooking spray, and spoon just under 1/4 cup into each cup, then mix the topping listed below and add a dollop about a heaping tablespoon to the top, then swirl sprinkle toppings and bake for 15-20 mins.

Cashew Banana Dollops

1/2 cup cashew butter (can use any nut butter, I just like cashew because it’s closest to peanut butter taste)

1 mashed banana

1-2 Tbsp honey

1/2 tsp vanilla

*optional 1/2 tsp cinnamon

*optional, but not optional 😉 chocolate chips and/or chopped walnuts sprinkled on top

Mix these ingredients well and plop onto chocolate mixture as shown in the pictures, then swirl and bake.





One Comment Add yours

  1. Angel Bailey says:

    Looks so delicious!!


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