I’ve been making my banana muffin recipe for months now and have tweaked it a little bit over the months, resulting in a better muffin (I think). Plus, I sometimes add chocolate chips to the muffins to make them more dessert-like. Chocolate makes everything better.
Banana Muffins, Version 2
3 very ripe bananas
2 teaspoons of vanilla
3 tablespoons of coconut palm sugar (or 1 T of honey)
2 tablespoons of coconut oil (softened)
6 tablespoons of Flaxseed meal
2 cups of almond flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1/4 cup of chopped walnuts
1/4 cup of mini chocolate chips (optional)
Preheat oven to 350 degrees. Line your muffin pan with paper muffin liners.
Cream the bananas & eggs with a hand mixer in a large mixing bowl. Mix in vanilla, coconut oil, & coconut sugar.
Add in almond flour, salt, flaxseed meal, and baking soda and mix well. Mix in nuts & chocolate chips.
Spoon batter into the muffin cups, until mostly full.
Bake for about 30 minutes or until muffins are golden brown and a toothpick comes out clean.
Remove from oven and allow to cool.