These muffins! Made in one bowl with no refined sugar and sweetened only with fresh, ripe bananas, they are perfect if you’re looking for a nutritious, healthier muffin. Or just a really, really good muffin you can feel good about eating. I created these because I had a whole bunch of really ripe bananas, and knew I wanted something I could have around the house for snacking. I used my paleo banana bread as a base, and decided to add GF oats and chocolate chips for good measure and they are so good! The small bits of chocolate made a huge difference, especially when paired with the peanut butter used in the batter and we couldn’t stop eating them.
My best friend made these for my baby shower in Denver and they were a big hit with everyone, and it is a major plus that they’re gluten free for anyone who needs to watch their gluten intake. They would also be perfect for breakfast for you or your kiddos, and you won’t have to worry about feeding your young ones too much sugar first thing in the morning. Enjoy!
- 3 ripe bananas
- 4 eggs
- 1/2 cup peanut butter (or almond butter)
- 1/4 cup coconut oil - melted
- 1/4 cup coconut flour
- 1 cup gluten free oats
- 1/4-1/2 cup chocolate chips (depends on how much chocolate you want)
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- Preheat oven to 350F.
- Grease a muffin tin with coconut oil
- Mash the bananas in a large bowl
- Add the eggs and stir to combine
- Add the coconut oil, peanut butter and vanilla and stir to combine
- Add the coconut flour, cinnamon, baking soda, baking powder and oats and stir to combine
- Stir in the chocolate chips
- Using a large cookie scoop, scoop the batter into the muffin tins
- Bake for 20 minutes, then enjoy!
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