Sometimes when I want to bake, I only want to make a few of something.  Meaning, I don’t want an entire loaf of bread or a dozen muffins.  That’s why these paleo banana cacao nib muffins are perfect.  Minimal ingredients + 3 muffins total.  What’s not to love?

I used an extra large muffin pan, so these would be perfect with a layer of peanut butter (and jelly!) or just with a nice pat of butter on top.  I’ve been packing them in my work lunches to enjoy as a mid-afternoon snack as well.  And since bananas are the perfect post-run food, I’ve found these to be especially tasty after a long, sweaty run.

These paleo banana cacao nib muffins are only sweetened by the banana in the recipe, so if you want something a little sweeter add a tablespoon of honey.  If you don’t like the taste of cacao, semi-sweet chocolate chips would be a nice addition as well.

Easy muffins that are ready in under an hour.  Wins all around.

Paleo Banana Cacao Nib Muffins (makes 3 large muffins)

Ingredients:

1/2 cup almond flour

2 tbsp ground flax

1 egg

1 banana

1/4 cup unsweetened almond milk

1 tbsp cacao nibs

1/4 tsp baking powder

1 tsp vanilla

1 tsp cinnamon

1/4 tsp salt

Directions:

Preheat your oven to 350F.  Spray a muffin tin with cooking spray or line with paper liners.

Mash your banana in a small bowl.  Add your egg, vanilla and almond milk and mix well.  Set aside.

In a larger bowl mix your dry ingredients: almond flour, baking powder, cinnamon, salt, ground flax and cacao nibs.  Gently fold your wet ingredients into your dry ingredients and mix well.

Scoop your batter into your muffin tins and place in the oven for 35-40 minutes, or until the tops begin to turn golden brown.

Dig in and enjoy!