There is something about being in the produce section of the grocery store and staring at the mound of bananas. They are always so vibrant and beautiful and delicious and in that moment we convince ourselves that we will surely, SURELY, eat 4 bananas a day.
We didn’t last time we went shopping but THIS TIME will be different.
Bananas are amazing.
We love bananas.
Of course, when we get home, we never eat as many bananas as we think we will. Instead, we end up with super ripe bananas that are on the edge of going bad. All.the.time. Our house ends up with several life stages of banana.
But the beauty of it is this is when we can turn those bananas into tasty treats such as these lightly sweet banana chocolate chip muffins.
We are always experimenting with various flours and sweeteners. At any given time we may have 8 or more different kinds of flours in the house and just as many different kinds of sweeteners.
That is why you will notice in this recipe we use maple syrup as our sweetener, and of course, ripe bananas have their own natural sweetness. Feel free to experiment with the recipe as the mood and your pantry strikes you.
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- Add a slice of banana to the top of each muffin before it finishes baking. It will add a visual flair that is fun and tasty.
- Sprinkle the top of the muffins with coarse brown sugar or table sugar prior to baking them. Once you fill the muffin tin with the batter, just sprinkle that sugar right on top.
- Sprinkle oats on top before baking and it will add a bit of texture and unique flavor to the muffins.
- Add cinnamon to the mixture or even add a ¼ teaspoon of pumpkin spice to change up the flavor a bit.
5 of our favorite pieces of cookware lately!
- 2 large very ripe bananas
- ¾ c. natural almond butter
- ¼ c. real maple syrup
- 1 large egg (sub out with chia to make this vegan)
- 1 t. vanilla extract
- 1 T. coconut flour
- ½ t. baking soda
- ¼ t. salt
- 3 oz. chocolate chips (Enjoy Life makes a dairy free, vegan option)
- Preheat oven to 350°F and line a muffin tin with liners or prepare the pan with cooking spray.
- Peel and mash your bananas in a large mixing bowl.
- Add the almond butter, maple syrup, egg, and vanilla extract to the bowl with the bananas.
- Whisk briskly with a fork into a fairly smooth batter. You will still see lumps, though.
- Add the coconut flour, baking soda, and salt and mix until thoroughly combined.
- Gently fold in the chocolate chips but don’t overmix.
- Divide the batter between the 8 muffin cups and place in the pre-heated oven to bake until cooked through and puffy, approximately 18-20 minutes. A toothpick inserted into the center should come out clean.
- Remove from the oven and allow muffins to cool for 10-15 minutes before removing from the muffin tin to serve. Enjoy!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 268Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 23mgSodium: 165mgCarbohydrates: 26gFiber: 4gSugar: 17gProtein: 7g