Delectable little morsels of happiness.

These paleo choc chip muffins are packed with so much goodness they will leave you feeling satisfied, energised, and genuinely great after eating them. No sugar crash. No brain fog. Just a really good muffin.

Here is the thing about traditional flour-based muffins: they are high in refined carbs, low in protein, and stripped of real nutrients. They taste amazing for about four minutes, then leave you foggy, hungry again, and wondering why you bothered.

These are different.

The almond and cashew flour base delivers healthy fats, plant-based protein, and fibre that slow glucose absorption and keep blood sugar stable. Ripe banana adds natural sweetness plus potassium and B6. Coconut palm sugar has a significantly lower glycaemic index than refined sugar, meaning no dramatic spike and crash.

You also get a solid hit of magnesium, zinc, and vitamin E with every bite, supporting hormone balance, immune function, and cellular health.

Paleo Choc Chip Muffins
Makes 27

Macronutrient Breakdown Per muffin:

Calories: 187

Protein: 4g

Carbs: 19g

Fat: 10g

Gluten-free. Grain-free. Refined sugar-free. Dairy-free. Made from real food. Designed to make you feel good.

INGREDIENTS

• 200 grams raw cashews, blended to fine flour

• 280 grams raw almonds, blended to fine flour

• 210 grams tapioca flour

• 350 grams ripe banana, mashed (approx 3 medium)

• 85 grams eggs (approx 2 large)

• 130 grams coconut palm sugar

• 120 grams paleo dark choc chips

• 1 teaspoon vanilla extract

• 1 tablespoon cinnamon

• 2 teaspoons baking soda

• 1 teaspoons fine salt

Method

1. Preheat oven to 160C. Line muffin tins with paper cases or grease well with coconut oil.

2. Blend cashews and almonds separately in a high-speed blender until a fine flour forms. Do not over-blend or they will turn to nut butter.

3. In a large bowl, mash banana until smooth. Add eggs and vanilla. Whisk until combined.

4. Add cashew flour, almond flour, tapioca flour, coconut palm sugar, baking soda, cinnamon and salt. Stir until a thick batter forms.

5. Fold through most of the choc chips, reserving a small handful to press onto the tops.

6. Divide batter evenly across muffin holes and press reserved choc chips onto each one.

7. Bake for 20 minutes, or until golden and a skewer comes out clean.

8. Cool in the tin for 10 minutes before transferring to a wire rack. They firm up as they cool.

NOTES

The banana provides natural sweetness and binding, so the riper the better. If your bananas are not very ripe, you may want to add an extra tablespoon of coconut palm sugar. These freeze well for up to 3 months. Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.