Gluten free banana chocolate chip shredded coconut almond flour muffins
🌟Gluten free 📣peeps: Banana chocolate chip shredded coconut almond flour muffins🌟👩🏻🍳🍌🍫🌴❤
With friends & family functions outside of the norm calls for a busy weekend. But food prepping for the work week is a must! Less guesswork for lunches, keeps me on track with clean eating, and overall feeling of organization. Zoomed through that task for food prepping. I'll have to photograph that another time. Just bought new bananas for the week. But saved a few older ones to make a batch of homemade muffins.
Banana chocolate chip shredded coconut almond flour muffins 👩🏻🍳👌🏼💕 Ingredients: - 2 ripe bananas, mashed - 2 eggs - 1 tsp of vanilla extract - 1/4 cup of melted, extra virgin organic unrefined coconut oil - 1-2 Tbsp of raw honey
- 1 1/2 cups of almond meal/flour - 1/2 cup of Enjoy Life 69% cacao dark chocolate morsels - 1/2 cup of organic unsweetened shredded coconut -1 tsp. of baking soda - 1/4 teaspoon of sea salt (I used Himalayan pink salt) - a few dashes of ground cinnamon
Directions: 1) Preheat oven to 350. Line 12 cups of a 12 cup muffin pan with cupcake liners. 2) In a large bowl, add the bananas and use a hand mixer to mash them up 3) Add in the eggs, vanilla, coconut oil, and your choice of raw honey or pure maple syrup. (I use raw honey).Mix with hand mixer until is mixed well. 4) In the same bowl, add in the almond meal/flour, baking soda, salt, and cinnamon and use your mixer to blend everything together 5) Add in the chocolate chips & shredded coconut and mix with a spoon. 6) Use a large spoon to scoop the batter evenly into the muffin liners. (It made 12 for me.) 7) Bake for 20-25 min. The tops will look like the finished muffins above. (Use a toothpick and insert in the center of the muffins. If it comes out clean, they are done.) 8) Allow muffins to cool for about 30 min. and store in an airtight container for freshness.
