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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.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!