ready to pop into the oven!

cool down time

3 eggs, lightly beaten

1/3 cup coconut oil, melted

pinch of nutmeg

1/2 tsp cinnamon

2 ripe bananas, mashed

1/3 cup honey

1/2 coconut flour

1/2 teaspoon baking soda

1/2 cup semi-sweet chocolate chips





Directions:





Preheat oven to 350°F and line a muffin pan with cupcake liners. Set aside.





In a mixing bowl, mash bananas until creamy, add in honey, spices, eggs and coconut oil and mix through.

Add coconut flour, and mix well. I do this with a wire whisk. Allow batter to sit for 5 minutes to allow the coconut flour time to absorb the liquids.



Add baking soda and chocolate chips and combine. Fill cupcake liners all the way like in the picture.

Bake for 25-30 minutes or until lightly browned on the top and a knife inserted comes out clean.



Remove muffins from the baking pan and let cool on a wire rack.





Enjoy!

These should really be called guilt-free banana chocolate chip muffins. They use coconut flour and bananas, so there's packed with fibre and potassium. So good for you and super delicious! What are you waiting for?These muffins and this chocolate cake are my favourite gluten-free recipes yet.They're supposed to cool down before you dig in. Mr. A let them cool down for all of 2 seconds. That's how I knew they were winners!Oh one more thing: don't worry if they don't rise a lot once they're baked, that's normally. As long as the knife comes out clean, you know they're done.Here's the recipe!adapted from Eat Good 4 Life Ingredients: