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Chocolate nib/ chip banana muffins

Yields1 Serving

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
1

Pre hear your oven to 350 degrees.

2

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.

3

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

4

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

5

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

6

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

7

Cool completely before eating or freezing.

8

*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.

9

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