Banana Bread Chocolate Chip Muffins

 

If you have some ripe bananas on your hands, this is the perfect way to use them. These muffins are very similar to the pumpkin-banana ones I made, but have a stronger flavor. My favorite part about this is that the rest of the ingredients are generally things you’ll have on hand anyway (except maybe the coconut flour), so you can make this right on the spot!

Banana Bread Chocolate Chip Muffins
Adapted from my Pumpkin-Banana Muffins

• 2 quite ripe bananas

• 1/4 cup coconut oil

• scant 1/4 cup honey

• 3 eggs

• 1 teaspoon vanilla extract

• 1/4 cup coconut flour

• 1 teaspoon pumpkin pie spice

• 1/4 teaspoon sea salt

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 2 heaping tablespoons of chocolate chips or carob chips (you may want more, but I don’t like a ton of chocolate chips)

Preheat oven to 350.

Place ripe bananas in a large bowl. Using your hands (I put on gloves), mash the bananas well so they will evenly distribute throughout the batter. Then add in coconut oil, honey, vanilla extract, and eggs. Whisk well to combine thoroughly.

In a separate smaller bowl, mix coconut flour, pumpkin pie spice, salt, baking powder, and baking soda. Add into wet mixture and whisk well until the dry ingredients are well incorporated. Stir in chocolate chips.

Spray muffin tin well with spray. Add 1/4 cup of batter into each muffin mold. Using an ice cream scooper can be helpful!

Place in oven for 25 minutes. The muffins should be slightly browned on the top, and a knife should come out cleanly.