Ingredients

The following ingredients have 9 Servings
  • Wet ingredients
  • 1 cup mashed ripe banana (about 2-3 bananas)
  • 1/4 cup unsweetened almond milk (or coconut milk)
  • 2 tablespoons flaxseed meal
  • ¼ cup creamy natural almond butter (or sub cashew butter or peanut butter)
  • 1 tablespoon coconut oil, melted and cooled
  • 1 teaspoon vanilla extract
  • Dry ingredients
  • 1 cup fine blanched almond flour (or hazelnut flour)
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup dairy free chocolate chips, plus 1-2 tablespoons for sprinkling on top

Instruction

  • Preheat oven to 350 degrees F. Line a muffin tin with 9 muffin liners and spray the inside of the liners with nonstick cooking spray.
  • In a large bowl, mix together mashed banana, almond milk, flaxseed meal, almond butter, coconut oil and vanilla extract until smooth and well combined.
  • In a separate bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix well combined. Fold in the chocolate chips. Pour batter evenly into the 9 liners, filling about ¾ cup way through. Add a few more chocolate chips on each muffin. Bake for 18-20 minutes.