Anything that can fill that place in my heart where my love for comfort food lives, is an A+ in my book! Every year as the holiday season creeps in, my sweet tooth takes over and fall for those delicious treats that are floating around everywhere you look!
While I do think everything is good in moderation, I try to make healthy swaps as much as possible so I can maintain my well balanced nutrition AND have my cake and eat it too.
I made some tweaks to a banana bread recipe that I found to perfect it even more...and I'm in LOVE! Best part is, it's made of mostly whole foods and is WAY low on carbs. So...can ya even call it bread then?
- 3 ripe bananas
- 1/4 cup unsweetened pumpkin puree
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/3 cup carob chips
- 4 eggs
- 4 tablespoons melted coconut oil
- 1/2 cup unsalted, natural nut butter
- Preheat over to 350 degrees. Prep 1-2 muffin tins by coating with non-stick spray.
- Toss the bananas, puree, eggs, nut butter 7 melted coconut oil into a blender and pulse until smooth.
- Add in all remaining ingredients BUT the carob chips! Blend.
- Fold in carob chips & save a bit to sprinkle on top of each muffin after you dish it into the tin.
- Spoon the batter into the muffin tins, filling about 3/4 of the way. I only used one muffin tin and poured the rest of the mixture into a small ramekin (and cooked that for an additional 5 minutes since it was larger.)
- Pop in the oven for 13-17 minutes (15 was perfect for my oven.) Insert a toothpick to see if its done - the toothpick should come out clean and not wet.
Store these in the fridge and reheat for a few seconds in the microwave for extra chocolately gooey loveliness!