Coconut Banana Chocolate Chip Muffins- Clean Eating (Paleo)
Adapted from multipy delicious
Makes 12 muffins
6 eggs
1/3 cup canned coconut milk
1 tablespoons maple syrup (optional)
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup coconut oil, melted
3/4 cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup mashed ripe bananas (about 3 bananas)
1/2 cup dark chocolate chips, plus additional for sprinkling on tops of muffin
Preheat oven to 400. Line a 12-cup muffin pan with paper liners.
In a large bowl, combine eggs, coconut milk, maple syrup, sea salt and vanilla extract. Whisk to combine and set aside.
Combine coconut flour, baking powder, baking soda, and cinnamon into the wet ingredients until no lumps remain. Stir in melted coconut oil until well combined. Fold in banana and chocolate chips until incorporated.
Using a large scoop (I use the largest pampered chef scoop) fill each muffin cup liner. Sprinkle each muffin with a few additional chocolate chips. Bake muffins for 15 to 18 minutes (mine took 20 min) or until muffins are golden and spring back when pressed gently. Once baked, cool for 10 minutes.
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