Chocolate Chip Banana Muffins

 

If there's one thing that I've learned this week, it's that I could eat endless chocolate chip banana muffins. Inspired by the need for accessible on-the-go snacking, I developed these satiating flour-less muffins to keep in my fridge or freezer whenever hunger strikes.

One of my biggest goals of 2017 was to transition away from refined sugar and focus on eating more natural sources of sugar like coconut sugar. Coconut sugar has a brown sugar taste and pairs perfectly with the cinnamon and banana in this recipe. 

In addition, you'll notice that the flour has been replaced by oat flour which can be made in a blender or mini chopper in seconds. Oats have a much higher nutritional value including plant-based fiber, protein and carbohydrates that processed flour lacks. 

Happy munching! 

 
 

Chocolate Chip Banana Muffins

Makes 12 muffins
Time: 25 minutes

Ingredients
4 ripe bananas, mashed
2 tablespoons coconut oil, melted
1 teaspoon pure vanilla extract
1/4 cup coconut sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking soda
2 cups old fashioned oats
1/4 cup chocolate chips

** Make these muffins gluten-free by using gluten-free oats

Directions
1.) Preheat oven to 350 degrees F. 

2.) Remove the peel from the bananas and place into a bowl. Mash well with a fork until the banana has an apple sauce-like consistency. Once mashed, add the coconut oil and vanilla extract and mix well.

3.) Add the coconut sugar, salt, cinnamon, baking soda to the wet mix and stir to combine.

4.) Place the old fashioned oats in a food processor or blender and mix on high speed to create oat flour. Once the oats have a flour-like consistency, add them to the batter and mix well. 

5.) Take a sandwich baggie dipped in coconut oil and use it to grease the muffin pan. Once the pan is greased, divide the batter evenly into the pan. Sprinkle the chocolate chips on top of each muffin and place in oven. 

6.) Bake for 15-17 minutes or until a toothpick comes out clean. Store in a refrigerator or freezer for long lasting muffins. 

[a tip of two for you]

* Feel free to sub honey or any other sweetener for coconut sugar
** If you have a major sweet tooth you can up the amount of sugar or add more chocolate chips
*** To make this into banana bread, cook in a greased loaf pan for 60 minutes on 350 degrees F. 


Nutritional Information (per muffin)
143 calories, 5g fat, 25g carbs, 3g fiber, 11g sugar, 2g protein