Muffin of the Week: Banana Nut Chocolate Chip Muffins
Hello friends!
This weekend, we had my cousin visiting from Colorado, and she had never seen a beach! So, of course, that meant that we had to take a trip over the weekend to Charleston, South Carolina! I'll share more about our trip later, but when you leave bananas in your fruit basket while your gone for a few days it equals inspiration for this week's muffin of the week!
Total time: 30 minutes
This weekend, we had my cousin visiting from Colorado, and she had never seen a beach! So, of course, that meant that we had to take a trip over the weekend to Charleston, South Carolina! I'll share more about our trip later, but when you leave bananas in your fruit basket while your gone for a few days it equals inspiration for this week's muffin of the week!
They are gluten free....
They are dairy free....
They involve chocolate....If you could hear my inner hype man, a drum roll is going on in the background.
They are...........................................................
BANANA NUT CHOCOLATE CHIP MUFFINS
These babies are made with almond flour, coconut oil, chopped walnuts and eggs to give you a muffin that will stick to you! Plus, they are a great way to use up those over ripe bananas. The chocolate chips? They are just for added happiness.
BANANA NUT CHOCOLATE CHIP MUFFINS
Prep time: 10 minutes
Total time: 30 minutes
Makes 18 muffins
Dry Ingredients:
1 1/2 cup almond flour
1/2 cup coconut flour
1 tsp. baking soda
1 tsp baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
Wet Ingredients:
8 eggs
2/3 cup honey
6 tbsp. coconut oil, melted and cooled slightly
2 tsp. vanilla extract
4 overripe bananas, mashed
Add In Ingredients:
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
INSTRUCTIONS:
- Preheat oven to 350 degrees. Spray muffin pans and set aside.
- In a large bowl, whisk together dry ingredients: almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl beat together eggs, honey, vanilla extract, coconut oil, and banana until smooth.
- Pour the wet ingredients into the dry and stir until combined. Fold in nuts and chocolate chips.
- Fill muffin cups up and bake for 16-20 minutes. Let cool in muffin pans for about 10 minutes, then transfer to a wire rack. Serve immediately or store in airtight container in the fridge.
Enjoy!
Hope these muffins are just as satisfying fuel for your journey this week as they will be to mine!
Happy pilgrimming!
Destiny
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