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:

 

Recipe:

CHUNKY MONKEY MINI LOAVES (PALEO)

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.