2 C almond butter

2 organic eggs

1 ripe banana

1/2 C maple syrup

1/2 C palm sugar

1/4 C coconut oil

1/2 tsp salt 

1/2 tsp baking soda

6 oz unsweetened chocolate



Melt chocolate on a double boiler or in the microwave and set-aside to cool for several minutes

Mix all ingredients together (except any optional additions) with an electric mixer

Once combined, fold in any optional additions into thick batter

Spoon into greased or lined mini-muffin cups about 3/4 full (batter will puff nicely)

Bake at 350 degrees for 11-14 minutes – cook longer for a brownie resembling more of a cake-like batter and pull out just before done for a fudgy brownie that will finish cooking in the muffin tin after it has been pulled out of the oven