Banana Chocolate-Chunk Muffins {gluten free, dairy free}

As the new year progresses, healthy resolutions abound. My health buzzword for 2015 is "consistency"-- it's consistency that is the key to my keeping any habit up long term. What's consistency's biggest foe? In my world, it's time.

Between maintaining my relationship with my husband, getting enough sleep, exercising (another  subject completely), design projects, and a full-time day get the picture. Grab-n-go foods are a tool of choice in this modern woman's arsenal.

Lately, I have been researching paleo muffin recipes and haven't landed on the perfect one. Most are heavy on the almond flour, which produces a grainy, crumbly muffin. I have added amaranth flour to mine for a protein punch and coconut flour for a smooth texture...resulting in a recipe that is everything I need-- nutrient dense and easy to grab on the run.

I typically make 2 batches of this recipe and freeze the muffins in ziplock bags. On my way out the door the morning, I will microwave 2 muffins for 30-60 seconds. I have also been known to munch on these as a dinner prelude after a long day at work. My husband says these are highly addictive...which is a good sign and is also the reason there are 2 muffins missing in the photo of the muffin tin below. 

These are equally good with blueberries or raspberries (fresh or frozen) added in place of the chocolate. With either fruit, top them with a teaspoon of almond butter for pure bliss.

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Banana Chocolate-Chunk Muffins 

1 C Amaranth flour

1 C Almond Flour

1 C Coconut flour

1 1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 eggs ( room temp)

1 TB vanilla

1 tsp liquid stevia (or to taste)

2 TB coconut oil (melted) + more for greasing pan

3/4 C almond milk

3 mashed bananas (the browner, the better)

1 C dark chocolate chunks (55% cocoa or higher)

Preheat oven to 350 degrees. Grease muffin tin with coconut oil.

Mix dry ingredients. Add wet ingredients including banana. Once all ingredients are mixed, fold in chocolate. With spoon or spatula, fill muffin tin, pressing batter to completely fill cavities. There should be no batter left when making 12 muffins.

Bake for 20 minutes or until golden brown on top.

Let cool and freeze or eat!