Ingredients

The following ingredients have 4 Servings
  • 1 cup mashed banana
  • 4 large eggs
  • 1/4 cup maple syrup
  • 1/4 cup coconut yogurt ((or yogurt of choice))
  • 2 tablespoons almond butter ((or oil of choice))
  • 1/2 cup coconut flour
  • 1/4 cup arrowroot starch
  • 1/4 cup cacao/cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips ((plus more for topping))

Instruction

  • Preheat the oven to 350ºF and spray the tins with non-stick cooking spray, or grease with oil.
  • In a mixing bowl, beat together the banana, eggs, syrup, yogurt, and almond butter. Beat until smooth.
  • Add the dry ingredients and stir until a smooth batter forms. Allow batter to rest for 5 minutes. Fold in the chocolate chips.
  • Fill each muffin cup almost full and top with additional pecans (if desired). Bake in the center of the oven for 23 - 25 minutes, until a cake tester inserted into the center comes out clean.
  • Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before enjoying.
  • Serve slightly reheated in the toaster oven with your favorite nut butter or buttery spread!