Chocolate Chip Banana Bread Muffins

Breakfast

Oct 11

I’m the biggest fan of banana bread. It’s probably my favorite bakery treat. The subtle banana flavor and added chocolate chips are so incredibly delicious.

As someone who tries to stick to mainly gluten free and dairy free dietary choices, sometimes store/bakery-bought banana bread lacks flavor and can be dense or overly sweet. However, these muffins pictured do not lack in flavor, are incredibly moist, loaded with superfoods and are gluten free, dairy free and refined sugar free (perfect for those with allergies or sensitives like me).

Bananas are an excellent source of potassium, a vitamin critical for replenishing muscles, regulating water balance and supporting your heart.

This recipe calls for almond flour, and coconut flour but a gluten free flour would work just as well. You can easily substitute the bananas for pumpkin or apples if you are not a huge fan of bananas.

I also incorporated a superfood blend that I adore. It contains cacao power, maca, nori, acai (to name a few) that are excellent in supporting hormonal balance, mood, energy and mental clarity. I also added power dust, a wonderful blend of adaptogens (excellent for combating stress within the body) that helps increase energy. These are both optional, but highly recommended.

Feel free to adapt this recipe as needed. If you are allergic to nuts or do not like chocolate chips, leave them out. A great flour substitute for almond flour would be a basic gluten free blend or simply using a whole-wheat flour.

Chocolate Chip Banana Bread Muffins

These muffins pictured do not lack in flavor, are incredibly moist, loaded with superfoods and are gluten free, dairy free and refined sugar free (perfect for those with allergies or sensitives like me). They are great served warm or with a cup of coffee.

Prep time: 8-10 minutes

Total time: 30 minutes

Ingredients:

1 cup almond flour

2 tbs almond flour

1 tsp baking soda

1/4 cup

1/2 tbs ceylon cinnamon

Pinch Sea Salt

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3-4 ripe bananas, mashed (makes 1 cup) or 2 bananas and 1/4-1/2 cup pumpkin.

4 eggs (you can use 3 eggs and 1 flax “egg” too) (see recipe below)

1/4 cup coconut oil or ghee, melted

1/2 cup diary-free chocolate chips

Directions:

Preheat oven to 350° F.
Line a muffin tin with muffin liners and place aside.
In a medium-sized bowl, mix the dry ingredients (flours, baking soda, coconut sugar, cinnamon and salt) together.
In small bowl, whisk together the banana, eggs (and/or flax “egg”) and coconut oil. Add the wet ingredients to the dry and stir till combined. Fold in the chocolate chips.
Scoop about 1 tbs batter into each lined muffin cup and repeat until all are about 3/4 full.
Cook for ~ 20 minutes until top is golden brown and a toothpick comes out clean.
Let the muffins rest for 10 minutes until removing. Enjoy!