Banana Almond Chocolate Chip Muffins
 
Prep Time
Cook Time
Total Time
 
Author:
Yield: 9 muffins
Ingredients
  • 2 ripe bananas, mashed
  • 2 large eggs
  • ¼ cup almond butter
  • ¼ cup coconut oil, melted + cooled
  • 1 teaspoon vanilla extract
  • ⅓ cup almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch of salt
  • ⅓ cup dark chocolate chips (see Notes for DF)
Instructions
  1. Preheat oven to 375 degrees F. Line muffin tins with liners.
  2. Combine all wet ingredients in a large bowl; whisk dry ingredients in a separate bowl.
  3. Add dry ingredients to wet, and mix until just combined. Fold in chocolate chips.
  4. Divide the batter between 9 muffin tins, topping with more chocolate chips if desired.
  5. Bake 16-18 minutes or until the tops are golden brown; a toothpick inserted into the center should come out clean.
  6. Store in an airtight container in the fridge for up to 5 days.
Notes / Variations
DAIRY FREE: use dairy-free chocolate chips if desired; my favorite DF brand is Enjoy Life.

Feel free to use whatever nut butter you have on hand - peanut butter, cashew butter, pecan butter. Mix in your favorite nuts along with the chocolate chips, or omit the chocolate chips altoghether.

Recipe From: Kale Junkie | Grain Free Banana Pecan Muffins
Nutrition Information
Serving Size: 1 muffin Calories: 131 Fat: 9.5g Saturated Fat: 7.3g Carbohydrates: 10.2g Sugar: 5.9g Sodium: 173mg Fiber: 1.g Protein: 2.5g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/banana-almond-chocolate-chip-muffins/