Grain Free Banana Chocolate Chip Muffins
Preheat oven to 350 degrees F.
Line a muffin pan with 12 muffin liners.
Mash bananas and place them in a large bowl. Add in all of the remaining ingredients, except the chocolate chips and mix together.
Fold in chocolate chips and then divide batter into the 12 muffin tins.
Bake for 20 minutes and check. The tops get brown quickly. Bake for 5 more minutes if the tops are not brown and they are not cooked through. When they become golden brown and are cooked through, you can take them out.
Place on a cooling rack for about 5-10 minutes (if you can wait). Store what you don't devour in the fridge or freezer. They will stay fresh in the fridge for 3-4 days and they will stay fresh in the freezer for 1-2 months.
4 Bananas (mashed)
2 Flax Eggs
1 cup Almond Flour (or cassava flour)
1/3 cup Almond Butter (or seed butter of choice)
1/3 cup Cassava Flour (or hemp seeds if you use the 1 cup of cassava flour instead of the almond flour)
3/4 tsp Baking Soda
3/4 tsp Baking Powder
1/4 tsp Sea Salt
1 tsp Pure Vanilla Extract
1/4 cup Maple Syrup (optional - you can use 1/4 cup or a little more or a little less to match your taste)
1/4 to 1/2 cup Dairy Free Dark Chocolate Chips (to decrease sugar you can omit, use cacao nibs or add chopped nuts)
If you do not want any sugar, you can omit the chocolate chips or use cacao nibs or chocolate chips that contain no added sugar and leave out the maple syrup.
Want it Sweeter
Add 1/4 cup of maple syrup
No Cassava Flour
You can use hemp seeds, oat flour (grind up old fashioned oats if you do not have oat flour) or garbanzo bean flour. Hemp seeds will keep the muffins paleo, however, oats will not (so enjoy if that is not a concern).