Chocolate Chip Banana Muffins – Grain free
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Nutrition

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  

 

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These grain-free healthy banana muffins are moist and delicious! The recipe was adapted from Samantha Gladish

Course Snack
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12

Ingredients

  • 2 ripe bananas, peeled
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup coconut oil, melted and cooled
  • 1/2 cup arrowroot flour
  • 1/2 cup coconut flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 350f. Line a 12 cup muffin pan with paper cups or grease with coconut oil. (I dip a paper towel in coconut oil to grease the muffin pan).

  2. In a medium sized bowl, add bananas and mash with a fork. Add the eggs and whisk with the bananas. Add vanilla, maply syrup, coconut oil, and mix.

  3. Add the arrowroot flour, coconut flour, cinnamon, baking soda, and sea salt and mix. Stir in chocolate chips. Scoop batter into muffin cups, filling 3/4 of the way.

  4. Bake for 25 mins and then cool.

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