Recipes: Paleo and Macro Friendly Cinnamon Chocolate Muffins

Hi friends! Taylor here. As some of you may know, I've been experimenting with Flexible Dieting (or IIFYM) since the beginning of the year. I've been under the watchful care of the coaches of Working Against Gravity, and I will have a detailed post on my experience for you all to read soon enough! 

For now, I thought I'd share a recipe for some easy-peasy and oh-so-yummy treats that are both Paleo and relatively macro friendly.  I know- you think "IIFYM" and you think of athletes eating doughnuts, Pop Tarts, fat free cheese and other frankenfoods that are "allowed" on the program.. But I'm here to tell you that this CAN be done eating WHOLE FOODS and no junk. (Again, I will address this in my IIFYM specific post, coming soon). 

These tasty treats are adapted from The Paleo Kitchen by Juli Bauer and George Bryant. I opted to make them into individual muffins instead of a loaf so that portions (and macros) are easier to track. Be sure to let us know if you make them! 

CINNAMON CHOCOLATE BANANA MUFFINS

Preheat oven to 350°. Drop paper liners into your muffin tin.

What you'll need:

  • 4 medium bananas (the riper the better)
  • 3 eggs
  • 1 egg white
  • 1/4 cup grass-fed butter (melted)
  • 2 Tablespoons almond butter
  • 1/2 cup coconut flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon baking powder
  • 1 Teaspoon vanilla extract
  • pinch of kosher salt
  • 2 Tablespoons ground cinnamon
  • 1 Tablespoon honey
  • 1 Tablespoon Enjoy Life Chocolate Chips (optional)

How to make it happen:

  1. Combine the bananas, eggs, butter, and almond butter in a mixing bowl with a hand mixer until combined.
  2. Add in coconut flour, baking soda, baking powder, vanilla, salt, cinnamon and honey and mix until combined. 
  3. Spoon the batter into muffin tin as evenly as possible. Should yield about 15 muffins.
  4. Top muffins with chocolate chips (optional).
  5. Bake for 25 minutes or until a toothpick comes out clean when inserted in the middle. Remove from tin and let cool on plate or cooling rack.

Note: My batch came out to 5f 10c 3p per muffin. Depending on a few of your ingredients and total yield, your macros may shift slightly, so be sure to enter your ingredients into your own tracker to be sure your batch is accurate. 


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