Flourless Banana Chocolate Chip Muffins
These muffins are simple and hold the perfect balance of sweetness from the bananas, chocolate, and touch of coconut sugar. I’ve loved serving these warm or room temperature with a pool of peanut butter on top and a green smoothie alongside it all for a delicious, restorative, post-workout breakfast. Don’t let your ripe bananas go to waste, and make this decadent dozen to have on hand for the week, assuming they last that long!
Ingredients:
2 ripe bananas
2 eggs
1/2 cup almond butter
2 tbsp coconut sugar
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp pink salt
1/2 tsp cardamom
1/2 tsp ceylon cinnamon
1/4 tsp nutmeg
1/2 cup mini chocolate chips + more for topping
Directions
Preheat the oven to 350°F and lightly grease a muffin tin or place liners inside each slot.
In a medium-sized bowl, mash the bananas until smooth (I usually use a fork to do so). Whisk in the eggs, then add the almond butter, coconut sugar, and vanilla.
Sprinkle in the baking soda, salt, and all three spices, then stir well. Fold in the chocolate chips.
Transfer the batter to the muffin tin, and try to equally distribute the batter between the 12 slots. I filled each one roughly two-thirds of the way.
Let these bake for 20-22 minutes, and cool for at least 5 minutes.
Enjoy! Make sure they’re fully cooled, then store any leftovers in an airtight container. If stored in the fridge, they’ll last about 10 days, and will last about a week otherwise.
