Ingredients

The following ingredients have 12 Servings
  • 3-4 (380g) medium bananas, 1⅔ cups mashed
  • 3 eggs, room temperature
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • ⅓ cup (85g) creamy almond butter
  • ⅓ cup (50g) coconut flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 ounces dark chocolate, chopped

Instruction

  • Line a 12 pan muffin tin with paper liners and preheat the oven to 350ºF.
  • In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and almond butter until fully combined.
  • Add the coconut flour, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the chocolate chunks.
  • Divide the muffin batter between the 12 muffin liners, filling each about 2/3 of the way full. Top with more chocolate chunks or chips, if desired.
  • Bake in the preheated oven for about 20 minutes. A toothpick inserted into the center should come out clean, and the muffins should spring back when poked with a finger (not stay indented).
  • Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.