Chocolate Chip Coconut Banana Muffins

Okay, I had to share. These muffins were so amazing and making them definitely helped keep my mind off being in quarantine. I’m sure many of you are feeling the same way: lonely, discouraged, and anxious. I have been trying to channel my energy by keep my workouts consistent, cooking, and focusing on work. I included links in this post, so that you don’t have to leave your home to get some of these ingredients. A little hack for bananas before I get started: when your bananas start to get brown, peel them, put them in a plastic bag and freeze them for smoothies, breads, and muffins! Also Lily’s Chocolate Chips are my go to chocolate because they are sweetened with stevia. This recipe makes 20 muffins.

Ingredients:

• 5 overripe banans

• 3 T Avocado Oil

• Unsweetened Coconut Flakes (to taste)

• 1/4 C Coconut Flour

• 1/4 C Creamy Almond Butter

• 2 T Maple Syrup

• 1 tsp Vanilla Extract

• 1 tsp Baking Powder

• 2 C Almond Flour

• Lily’s Chocolate Chips to Taste

Instructions:

Preheat oven to 350 degrees. Mash bananas with a fork. Mix bananas, avocado oil, maple syrup, vanilla, baking powder, coconut flour and almond butter. Add in almond flour slowly. When well combined, add coconut flakes and chocolate chips in. Bake for 30 minutes and enjoy!

Here are the silicone muffin tins I use. They are amazing, highly recommend.

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