Flourless Cocoa-Monkey Muffins
Chocolatey. Coconutty. And perfectly moist from Bananas. These blender muffins are easy enough for child to make!
  • 1 Cup Tahini*
  • 2 Ripe Bananas
  • 2 Large Eggs
  • 1 Teaspoon Vanilla
  • 1 Tablespoon Grade B Maple Syrup**
  • 1 Tablespoon Raw Honey
  • 1 Teaspoon Apple Cider Vinegar
  • ½ Teaspoon Baking Soda
  • 1 Teaspoon Ground Cinnamon
  • 1 Tablespoon Cocoa Powder
  • ½ Cup Unsweetened Coconut Flakes
  • ½ Cup Mini Semi-Sweet Chocolate Chips
  1. Preheat your oven to 400 degrees.
  2. Place all ingredients except for the coconut and chocolate chips in a high-powered blender and puree till completely blended. Stir in the coconut flakes and chips.
  3. Line a mini-muffin pan with parchment mini-muffin liners*** and then divide muffin batter into the liners, filling each nearly full.
  4. Place the pan in the oven and back for 12-15 minutes (the tops will crack a little).
  5. Remove and let cool.
* If you don't need a nut-free recipe, feel free to sub almond butter for the tahini; Sunbatter could be used but a chemical reaction will occur with the baking soda, resulting in a green muffin. They are still edible ... just green!

** You can choose to sweeten with all honey or all maple syrup instead of the combo I have suggested -- but I like the combination gives the perfect amount of sweetness without being overly sweet.

*** Parchment muffin liners are the BEST things ever and the only way to go with this recipe. Trust me.
Recipe by Following In My Shoes at https://followinginmyshoes.com/my-recipes/flourless-cocoa-monkey-muffins/