This banana muffin recipe is one of my all time favorites because these muffins are so healthy and easy to make and they’re such a crowd pleaser! If you want a breakfast muffin that you can grab in the morning, I suggest removing the chocolate chips, but if they’re just for dessert of tea, then definitely keep the chocolate in!
4 Ripe Bananas
1/2 cup Coconut Flour
1/2 cup Coconut Oil (cold pressed is preferred)
1 tsp Vanilla Essence
1 tsp Cinnamon Sugar (optional)
1 tsp Baking Soda
Semi-Sweet Chocolate Chips (optional)
Preheat oven to 350F.
Mash up bananas in a bowl. If you’re using cold pressed coconut oil it should be a white waxy solid, usually I mash it up with the bananas.
Add the rest of the ingredients except for the chocolate chips into the bowl, and mix together well.
If the mixture looks too gloopy/oily, add extra coconut flour to the mix.
Stir in the desired amount of chocolate chips (my favorite is semi-sweet, but you can use any kind).
If you are using a muffin tin, grease the tin with some coconut oil before putting the ingredients in. If you are using cupcake cases, you can go ahead and start filling them up with the mixture. Keep in mind that these don’t rise too much, so you can fill them almost all the way up leaving just under 1cm from the top.
Cook them in the oven for 15-20 minutes. Check on them by pricking them with a toothpick. If the toothpick comes out clean, they’re done!
(Optional) Once cooled, melt some chocolate and drizzle on top for decoration.