Chocolate Pancake Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 cup mashed banana (238 gm)
  • 1 cup shredded yellow crookneck squash (136 gm)
  • 3 large whole eggs (160 gm)
  • 1 T. vanilla extract (13 gm)
  • ¼ cup coconut flour, packed (45 gm)
  • 4 T. cocoa powder (2o gm)
  • ½ t. ground cinnamon
  • ¼ t. ground cloves
  • ½ t. baking soda
  • ¼ t. sea salt
  • 1 t. vinegar
  • ¼ c. black walnuts (38 gm)
Instructions
  1. Preheat oven to 325°F.
  2. Grease and flour tins, or use silicone inserts (my favorite).
  3. Mash bananas, measure and add to bowl.
  4. Shred squash, measure and add to bowl.
  5. Add eggs, vanilla, coconut flour, cinnamon, cloves, baking soda and salt to bowl.
  6. Mix using a hand mixer or whisk.
  7. Add vinegar and nuts.
  8. Mix quickly by hand.
  9. Add equal portions to muffin tins.
  10. Bake 25 minutes.
Nutrition Information
Serving size: 1 Calories: 80 Fat: 4 Saturated fat: 1 Trans fat: 0 Carbohydrates: 8 Sugar: 2 Sodium: 176 Fiber: 3 Protein: 3 Cholesterol: 46
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2016/05/chocolate-pancake-muffins/