It’s December 1st, aka. The month of baking! I whipped up these Double Chocolate Banana Salted Caramel Muffins over the weekend – yes it’s a mouth full.
But I’ve been obsessed with using the Lily’s Sweets salted caramel chocolate chips in pretty much all my baking lately. All of Lily’s sweets chocolate is SUGAR FREE and you honestly cannot tell the difference! I order these off of NaturaMarket.
Now of course, you can always add more sweetness to this recipe if you like as cacao can be slightly bitter, but I much prefer them without the sweetness and the extra guilt. Not to mention the insane cravings that start to follow once you consume too much sugar. Ever notice that? You go sugar free or low carb for a while and then – BAM – one bite of a sweet cake or cookie or piece of bread and your cravings come back full force?
It’s normal. Sugar triggers pleasure receptors in your brain, which cause you to want more and more and more. This is why I like to keep my sugar intake very low and my fat intake high. It keeps my sugar cravings at bay, it helps to balance my blood sugar, it keeps my brain fuelled and it provides me with lots of energy. Plus, fat is incredibly important for hormonal health.
Fats are structural components of some of the most important substances in the body, including prostaglandins, which are hormone-like substances that regulate many of the body’s functions. You need fats because they regulate the production of sex hormones, which can often be the reason why some teenage girls and women in general can experience amenorrhea (no period).
High fat and low carb recipes are the main thing on the menu inside my Metabolic Reset program but they help to bust through sugar cravings like nobody’s business (and it might be going on sale real soon, so stay tuned 😉
😋 Here’s the recipe for ya!
Double Chocolate Banana Salted Caramel Muffins (Gluten Free, Grain Free, Low Sugar)
- 2 large bananas mashed
- 2 tbsp coconut oil melted
- 3 large eggs
- 2 cups almond flour finely ground
- 1/2 cup cacao powder or cocoa powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 cup salted caramel chocolate chips
Preheat the oven to 350F and line a muffin tray with muffin cups.
Add all ingredients except chocolate chips into a mixing bowl and mix until well combined.
Stir in the chocolate chips.
Transfer batter to the lined muffin pan, filling the holes 3/4 of the way up.
Bake on the centre rack of the preheated oven for 20 to 22 minutes, or until muffins are puffy and cooked through.
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