MINI Coconut Banana Muffin

(Gluten-free, dairy-free, naturally sweetened)

Ingredients:

3 cups blanched almond flour
1 1/2 tsp baking soda
1/2 tbs cinnamon
2 cups overly ripe, mashed bananas
3 eggs
2 tbs coconut oil
1/2 cup flaked coconut  (find some at natural food stores without sulphates)
1/2 cup very dark chocolate chips 70% +

Instructions:

Preheat the oven to 350 and use coconut oil in the muffin tins so the muffins don’t stick to the sides. Combine the first three dry ingredients in a large bowl. In another bowl, combine the bananas, eggs, and coconut oil thoroughly. Add the wet ingredients into the almond flour mixture and mix until completely combined. Then, mix in the coconut and chocolate chips. Divide the batter into the muffin cups Bake for 10-12 minutes, if using regular sized muffin tins, bake for 25-30 mins or until the tops are puffy and golden brown. Let cool in the pan for a little while before you take them out.

Shelly Harding sent me a picture of her version of these muffins made with blueberries…Tks Shelly, they reeaaalllly look good.  YUM