Banana Chocolate Chip Muffins

After three attempts I think I have finally perfected these. Btw all three tries were SO good but, the last turned out perfectly. If you bake vegan, you get how hard it is to make muffins that actually turn out like muffins 😜 so these make me smile.

These muffins are naturally sweetened with coconut sugar and bananas and they are not only delicious but, packed with nutrient-dense ingredients such as:

• Almond Flour

  • High in Vitamin E ( great for you skin, hair & nails) & Antioxidants

• Bananas

  • Great source of prebiotic fiber & High in Vitamin B6 (mood booster)

• Ground Flaxseed

  • High in Omega-3 fats & Rich in dietary fiber

Banana Chocolate Chip Muffins

Makes 12

Type Vegan, Gluten free

Time 1 hour

Simple, Healthy, Delicious,

Ingredients

• 5 super ripe bananas⁣

• 2 cups Gluten Free Flour 1-1

• 1 cup coconut palm sugar⁣

• 2 heaping tbsps of coconut oil (micro it to soften up!)⁣

• 1/2 cup of unsweetened apple sauce ⁣

• 1/2 cup of ground flax seed

• 1 tbsp of baking powder⁣

• 1 tbsp of baking soda⁣ ⁣

• Dash of almond extract ⁣

• 1/2 cup dark chocolate chips ⁣

• Sprinkled in unsweetened coconut shreds⁣

• Dash of salt to taste

Instructions

1. Preheat oven to 350 degrees F and line muffin tin with paper liners.

2. Mix dry ingredients together (except chocolate chips) in a large bowl.

3. Mix the coconut palm sugar and oil in another bowl.

4. Then add the rest of the wet ingredients to the sugar and oil mixture.

5. Slowly add the wet to the dry ingredients and blend them all together, then fold in the chocolate chips.

6. Divide batter evenly into muffin tins and bake for 45 minutes! ⁣

Notes:

*Will keep covered at room temperature for 5 days or freeze for up to 1 month.

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