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Coconut Flour Banana Choc Chip Muffins

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Level: Easy

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Description

These muffins are a great snack for the kids’ lunches but also great with afternoon coffee. Since we’re doing Paleo for my son’s eczema, we are using the most “pure” products we can afford, like raw honey, organic eggs, gluten-free/soy-free chocolate chips and good quality coconut flour and oil.

These store well in an airtight container.

Ingredients

  • 4 whole Eggs
  • 3 whole Ripe Bananas
  • 6 Tablespoons Coconut Oil
  • 5 Tablespoons Honey
  • 1 teaspoon Vanilla Extract
  • 1 cup Coconut Flour
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 Tablespoon Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • ¾ cups Chocolate Chips

Preparation

Preheat the oven to 350ºF.

Start by beating the eggs in a blender. Peel and add the bananas to the egg mixture and blend together until bananas are completely incorporated.

Heat the coconut oil and honey (separately) in the microwave for about 30 seconds each or until they are in a liquid state. Add the honey, coconut oil and vanilla extract to the egg mixture and blend well.

Next, sift the dry ingredients into the egg mixture and blend. Add the chocolate chips and blend until evently mixed in.

Using a serving spoon, spoon a large ball of the sticky batter into baking cups (about 2/3 full). Bake for 20 minutes or until a toothpick comes out clean when inserted.

Enjoy!

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