Ingredients
- 3 medium overripe bananas mashed
- 4 eggs room temperature
- 2/3 cup coconut butter melted
- 3 Tbsp pure maple syrup
- 2 tsp pure vanilla extract
- 1/2 cup coconut flour sifted
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine grain sea salt
- 3/4 cup dairy free soy free mini chocolate chips (or dark chocolate morsels)
Instructions
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Preheat your oven to 350 degrees and line a 12 cup muffin pan with parchment liners.
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In a medium bowl, combine the coconut and tapioca flours, baking powder, baking soda, and salt, set aside.
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In a separate large bowl using an electric hand mixer, beat together the eggs, mashed bananas, coconut butter, maple syrup and vanilla until very smooth. Now with a spoon or spatula, stir the dry mixture into the wet until combined - the batter will be thick.
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Fold in the chocolate chips, then spoon batter into lined muffin cups about 3/4 of the way up, since they won’t rise a lot.
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Bake in the preheated oven about 25 mins or until set and turning light brown. Allow muffins to cool in the pan for about 5 mins, then transfer to wire racks to cool completely.
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Store loosely covered at room temperature for up to 2 days, then refrigerate if desired. Enjoy!
Nutrition
Calories: 200kcal
Carbohydrates: 24g
Protein: 4g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 54mg
Sodium: 136mg
Potassium: 179mg
Fiber: 4g
Sugar: 12g
Vitamin A: 100IU
Vitamin C: 2.7mg
Calcium: 51mg
Iron: 1.6mg