Peanut Butter Banana Chocolate Chip Muffins
These beautiful babies are gluten-free and grain-free and taste absolutely heavenly! Moist and not too dense, they make a great snack on the go. To make them Paleo: substitute cashew, almond or sun butter for the peanut butter, omit the chocolate chips and add 2 tbsp of unsweetened cocoa powder. For Whole30, make the above substitutions and omit the honey and substitute vanilla powder for the extract or omit. These muffins are high in fiber, potassium, protein and healthy fats.Enjoy!
Ingredients
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- 3-4 super ripe bananas (if using frozen, defrost on the counter or in the microwave first)
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- 4 large organic eggs
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- 2/3 cup all natural peanut butter (can substitute almond, cashew or sun butter)
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- 2 tsp vanilla extract
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- 1/2 cup coconut flour
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- 2 tsp ground cinnamon
- 1 tsp salt
- 2 tsp baking powder
- 1/4 C honey or maple syrup
- 1/2 C chocolate chips
Instructions-
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- Preheat oven to 350 degrees F. Line a muffin tin with paper muffin cups.
2. In a large bowl, combine bananas, eggs, peanut butter, honey and vanilla.
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- Blend with electric beaters, a food processor or a wooden spoon and a lot of elbow grease.
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- Add in the coconut flour, cinnamon, baking powder and salt. Blend well. Add chocolate chips and stir to combine. Fill 12 cups evenly.
- Bake for 18 minutes or until a toothpick comes out clean. Serve warm or store in the refrigerator or freezer.
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Enjoy!
Peanut Butter Banana Chocolate Chip Muffins!