Chocolate nib/ chip banana muffins

Chocolate nib/ chip banana muffins

Yields1 ServingCategory,


Chocolate nib/ chip banana muffins (Yield, about 24 minis 12 standard muffins)
 1 cup very well mashed over ripe bananas
 4 egg
 1 tbsp - 3 tbsp maple syrup (optional)*
 1 tbsp avocado oil
 1 tbsp apple cider vinegar**
 ¼ cup arrowroot starch
 ½ cup coconut flour
 ½ tsp cinnamon
 1 tsp vanilla extrac
 2 tsp baking powder
 ½ tsp baking soda
 ¼ cup cocoa nibs or mini chips plus more to top optionally



Pre hear your oven to 350 degrees.


Mash banana well until completely smooth. Add wet ingredients and mix. Combine all dry ingredients in a separate bowl. Add dry ingredients to wet. Mix well to combine.


Add cocoa nibs or mini chips. Either line muffin cups with parchment paper liner or oil metal muffin pans well with coconut oil.


For mini muffins add 2 tbsp to each cup, for standard muffin pans add 4. Larger muffins will be more dense.


Bake mini muffins for 22 minutes, standard size muffins for 26 minutes.


Once muffins are baked remove from muffins pans and cool on a cooking rack right away to ensure proper texture.


Cool completely before eating or freezing.


*The maple syrup in this recipe is optional. For a naturally mildly sweet flavor omit. For a sweater version add 1-3 tbsp to taste.


**ACV is necessary in this recipe and should not be omitted or replaced.

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