3 Soft Bananas
3 Eggs (room temperature)
½ Cup Nut Butter
1 Tsp. Vanilla
1 Tsp. Apple Cider Vinegar
¼ Cup Melted Coconut Oil
½ Cup Coconut Flour
½ Tsp. Baking Soda
¼ Tsp. Salt
½ Cup Chocolate Chips, plus more!
Note: I use half Almond Butter, half Peanut butter. Use what you have!
Total Cook/Prep Time: 40 Minutes
Yields: 8-12 Muffins
Preheat oven to 350°F. Lightly coat muffin pan with coconut oil or line with muffin papers.
In a large bowl, mash bananas with a fork. Mix in eggs, nut butter, vanilla and apple cider vinegar. Slowly stir in coconut oil until all ingredients are combined.
In a small bowl, combine coconut flour, baking soda and salt. Add dry ingredients to wet ingredients and incorporate. Stir in chocolate chips.
Fill muffin pan ¾ of the way full. Top muffins with chocolate chips.
Bake at 350°F for 18-20 minutes until tops begin to lightly brown. Let cool for 10 minutes then move to a baking sheet. Store and room temperature for up to 3 days or freeze!