Banana Chocolate Chip Muffins

I’ve always loved recreating recipes with better for you ingredients. And after a cancer diagnosis I am definitely a little more particular about what goes in and on my body. Eliminating refined sugars and flours is really important to me. I want to eat snacks with ingredients that my body recognizes and works with, not against 🙂

The classic chocolate chip banana muffin was one of the first things I recreated and my freezer is usually full of them. These muffins will freeze really well and defrost in no time. They make the perfect balanced snack.

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Banana Chocolate Chip Muffins

Gluten Free, Dairy Free and Refined Sugar Free

Cook Time 25 minutes minutes

Servings 16

Ingredients

• 3 Ripe Bananas
• 2 Large Eggs
• 2 Tablespoons Maple Syrup or honey
• ¼ C Coconut Oil melted
• 1 teaspoon Vanilla
• 1.5 C Almond Flour
• 1 C Oat Flour
• 1 teaspoon Cinnamon
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/4 tsp salt
• Your favorite Chocolate Chips add as many or as little as you would like

Instructions

• Preheat the oven to 350 and line muffin tin with liners. (makes roughly 16 muffins)
• Add bananas to the bowl and mash really well with a fork. Add in eggs, maple syrup, coconut oil, and vanilla.
• In a separate bowl mix almond flour, oat flour, cinnamon, baking powder, baking soda, and salt
• Combine the dry ingredients with the wet ingredients and mix well.
• Toss in however many chocolate chips your heart desires 🙂
• Transfer to muffin tins and bake for 20-22 minutes. Toothpick will come out clean when done.
• Enjoy 🙂

Notes

To make oat flour add your oats to a blender and blend. That’s it!

If you don’t have oats, or don’t want them for this recipe, you can substitute with more almond flour. 2.5 cups of almond flour instead of 1.5 cups. Texture of muffins will be more moist. I find the oat flour adds a bit of structure to them, while maintaining moisture. Both ways taste yummy.