Banana Chocolate Chip Muffins
Ingredients
- 4 Tbsp4 Tbsp4 Tbsp Flax Seed Meal
- 3/4 cup3/4 cup3/4 cup Water, warm
- 1/4 cup1/4 cup1/4 cup Coconut Oil, melted
- 1 cup1 cup1 cup Banana, mashed (approx 2 bananas)
- 1/2 cup1/2 cup1/2 cup Coconut Flour
- 3/4 tsp3/4 tsp3/4 tsp Baking Powder
- 1/4 tsp1/4 tsp1/4 tsp Sea Salt, fine
- 3/4 cup3/4 cup3/4 cup Semi-Sweet Chocolate Chips
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven the 400 degrees and line a muffin pan with 6 liners.
- In a small mixing bowl, add the ground flax seed and warm water. Gently stir to combine and set aside for 4 minutes to thicken.
- In a medium mixing bowl, add the melted coconut oil and mashed banana. Stir together until combined.
- Add in the ground flax seed mixture and stir to combine.
- Sift in the coconut flour, baking powder, and salt and mix until just combined and a thick batter forms.
- With a spatula gently stir in the chocolate chips.
- Divide the muffin batter between the 6 prepared muffin liners and bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to fully cool in the muffin tray. Enjoy!
- Store leftover muffins in an airtight container at room temperature for up to 7 days.
Notes
Overripe bananas are best for this recipe. // Recipe, photos and reel credit @cakedbykatie
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About This Recipe
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Baked Goods Cupcakes & Muffins Dairy Free Egg Free FODMAP Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 136 |
Fat: | 9 g |
Carbohydrates: | 12 g |
Protein: | 2 g |
Cholesterol: | 0 g |
Sodium: | 69 mg |
Fiber: | 2 g |
Sugars: | 8 g |
Calculated per serving. |
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