March 15, 2021 1 min read

Photo and recipe credit: Melanie Shafranek


Get the recipe:


  • 1 3/4 c. Almond flour, blanched
  • 1/2 c. Tapioca flour
  • 1/3 c. Coconut sugar
  • 1 tsp Cinnamon
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/4 tsp Sea salt
  • 4 ripe Bananas, mashed
  • 1/4 c. Coconut oil, melted & cooled
  • 4 large Eggs
  • 1 tsp Vanilla extract
  • 1 bar of paleo chocolate chopped (I used Evolved Signature Dark)
  • 1 bag of Wildway Grain-Free Banana Nut Granola


  1. Preheat the oven to 350 degrees and line a muffin tin with muffin liners.
  2. In a large bowl, mix all the wet ingredients in a small bowl and whisk together. Add in dry ingredients and combine with a rubber spatula.
  3. Chop chocolate bar and mix into the batter.
  4. Use a large cookie dough or ice cream scoop to pour even amounts of the batter into the muffin liners.
  5. Top each muffin with a sprinkle of granola and bake for 20 mins. Cook until a toothpick can be cleanly inserted and removed. 
  6. Cool on a baking rack until ready to eat!

Photo and recipe credit: Melanie Shafranek

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