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Chocolate nib/ chip banana muffins

Yields18 Servings

 1 cup very well mashed over ripe bananas
 4 Eggs
 1 to 3 tbsp maple syrup ( optional)
 1 tbsp avocado oil
 1 tbsp apple cider vinegar*
 ¼ arrowroot starch
 ½ cup coconut flour
 ½ tsp cinnamon
 1 tsp vanilla extract
 2 tsp baking powder
 ½ tsp baking soda
 ¼ cup cocoa nibs or mini chips plus more to top optionally
1

Pre heat 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

Top with additional chips or nibs to taste. 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.

6

Cool completely before eating or freezing.

7

*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.

Nutrition Facts

Serving Size 1/4 Cup (32g)

Servings 0

Amount Per Serving
Calories 110
% Daily Value *
Total Fat 0g

Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Potassium 28.25mg1%
Total Carbohydrate 28g10%

Dietary Fiber 1g4%
Sugars 0g
Protein 0g
Calcium 0%
Iron 4%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.