Chocolate, chocolate, caramel…. pretty much sounds like heaven to me! These cupcakes are decadent and just happen to be dairy and gluten free. Who knew that was even possible?!
HOW TO MAKE THE MUFFINS
Paleo Caramel
First you make the best paleo caramel known to mankind. It’s no joke, I love caramel and gave it up when I cut out dairy. I’m not going to lie, it wasn’t easy. But then came along a whole new type of caramel I didn’t even know was possible. The most amazing part is that it requires only two ingredients, that’s right. Just canned full fat coconut milk and coconut sugar. It also takes no time to make! Just boil the two together, turn down the heat and let is thicken for a few minutes.
Chocolate + Chocolate
Next comes the chocolate. For these muffins I used two different types, cocoa powder and chocolate chips. The cocoa powder give its the rich depth of chocolate. The chocolate chips will melt into the batter to give it a nice creamy texture.
The grand finale is when you add in the caramel, swirl it into the muffins, and then top them with a few chocolate chips.
Bananas
Oh and of course let’s not forget the bananas which add a natural sweetness and moist texture. In my opinion, this is pretty much the best way to use those super ripe bananas staring at you on the kitchen counter.
I hope you enjoy these as much I do! Don’t forget to share some with your friends, they’ll owe you 😉
Double Chocolate Chip Caramel Banana Muffins {Paleo & Nut Free}
Ingredients
Paleo Caramel
- 1/2 cup full fat coconut milk
- 3 tbsp organic coconut palm sugar
Muffins
- 3 eggs
- 4 ripe bananas
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup full fat canned coconut milk
- 1/2 cup organic coconut flour
- 1/4 cup collagen powder optional
- 1/4 cup tapioca flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup dark chocolate chips
Instructions
Paleo Caramel Sauce
- In a small sauce pan mix together the full fat coconut milk and coconut sugar.
- Stir continuously and cook on medium heat until the mixture comes to a boil. Once it boils reduce the heat and cook on low for about 2-3 minutes until the sauce thickens and goldens.
Muffins
- Preheat oven to 350F.
- In a large bowl, mash the bananas and whisk in the eggs. Add the coconut milk, maple syrup, and vanilla.
- In a separate bowl mix together all of the dry ingredients. Add to the wet ingredients.
- Once all mixed stir in the chocolate chips. Pour the batter into lined muffin pans.
- Drizzle the caramel sauce on top. Top each muffin with a few chocolate chips. Cook in the oven for about 18-22 minutes or until a toothpick comes out clean.
SHOP PRODUCTS AND INGREDIENTS
