When my daughter asked me to make Banana Chocolate Chip Muffins the other day, I was happy to have another excuse to get rid of those over-ripe bananas. I hate to throw them out so I either freeze them for my smoothies or come up with a fun muffin or other baked good so I can put those bananas to good use! All of my girls loved this new recipe. It’s easy, healthy and delicious!
The muffins turned out super moist from the combo of the bananas and the coconut oil. They pack a lot of good nutrition and make a perfect breakfast or afternoon snack. I have a feeling I will be making another batch this weekend as soon as my bananas are ready!
2 cups almond flour
1 tsp baking soda
1 tsp sea salt
3 over ripe bananas, mashed
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract
1/2 cup dark chocolate chips
Preheat oven to 375 degrees. Grease a muffin pan with coconut oil. In a medium bowl, combine almond flour, baking soda and salt. Set aside.
In another large bowl, combine mashed bananas, eggs, maple syrup, coconut oil and vanilla.
Add the dry ingredients to the wet ingredients. Stir until well combined. Add the chocolate chips. Divide batter evenly into prepared muffins tin, filling each almost full.
Bake for 15-18 minutes, or until a toothpick comes out clean. Let cool before removing from the muffin tin. Enjoy!!