Happy New Year! Last week my body decided to completely rebel against all the holiday sweets and tried its hardest to knock me off my feet. I was fighting a mean winter bug and needed some serious nourishment.
So, that afternoon while the hubby snuck off to see Star Wars and the little men were snoozing away, I decided to play around with inventing a healthier comfort food for the week and ended up pulling together some paleo chocolate chip banana muffins from the scratch ingredients we had in the house.
To my delight they turned out so, so yummy! Rich, sweet, melt in your mouth delicious and healthy. Here’s the recipe for those of you who, like me, need a reboot from the holiday junk high but don’t want to give up the sweets…
1/2 Cup Coconut Oil
2 Very Ripe Bananas
1/4 Cup Maple Syrup
3 Large Eggs
1 Teaspoon Vanilla Extract
Pinch of Salt
1/4 Cup Nondairy Chocolate Chips
1/2 Cup Coconut Flour
3/4 Cup Tapioca Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
Preheat your oven to 350 degrees and line your muffin tin with nonstick paper liners. This recipe makes 10 muffins.
First mix together the wet ingredients (oil, bananas, vanilla, eggs, maple syrup). I recommend mashing the bananas first and then using an electric mixer until the wet mixture is smooth.
Separately, mix together the dry ingredients. Once they are well mixed, slowly add them to the wet mixture and stir the two together to form one batter.
Scoop the batter evenly into the lined muffin cups and bake for 25 minutes. After removing the tins from the oven, take the muffins out of the tin and place on a platter or rack to cool. These muffins will last about 5 days (if you don’t scarf them all down at once!) in an airtight container.
Did you try this recipe? Let me know what you think in the comments below!