30 minute sweet treat to share with friends or hide all for yourself
dairy, grain, gluten & refined sugar free goodness (paleo & candida friendly)
This is such an easy recipe to make. I usually have all of the ingredients on hand and it’s a great treat to have throughout the week.
The following recipe makes 9 moist, fluffy muffins. If you’d rather make a loaf, double this recipe and increase bake time to 40-50 minutes.
- 2 slightly brown, medium bananas
- 2 eggs
- 1.5 tbsp. coconut oil, melted
- 1/4 cup nut butter (I used almond)
- 3/4 cup almond flour, packed
- 1 tsp baking powder
- 1/4 cup monkfruit sweetener
- 1 tsp ground flaxseed
- A dash of cinnamon
- 1/2 cup chocolate chips (I used Artisan Kettle sugar and dairy free chips)
Preheat oven to 350F. Mash bananas in a medium sized bowl. Then add all other wet ingredients and mix thoroughly. In a separate bowl, add dry ingredients (except chocolate chips) and whisk together. Combine the two mixtures with a hand mixer until creamy. Fold in chocolate chips.
Line cupcake tray and fill 3/4 of each cup with the mixture. Bake for 20 minutes. Let cool and enjoy! These will last 2-3 days in fridge, they also freeze REALLY well.