These muffins are the easiest to make muffins ever! They are gluten and grain free, and they are absolutely delicious! They make for a wonderful breakfast food, or just as a snack that satisfies throughout your day! I got the idea from the following pin.
After getting the idea from this pin, I made a bunch of adjustments to make these gluten and grain free and to make them a bit healthier (using honey instead of sugar, nut butter instead of butter, etc.). They turned out fantastic. Nice and fluffy and so so tasty!
Just look at those yummies!
Okay, let’s get to the recipe!
BANANA CHOCOLATE CHIP MUFFINS
- 1 cup almond butter (you can use any nut butter you would like here)
- 2 eggs
- 1/2 tsp. baking soda
- 1 tsp. apple cider vinegar
- 2 ripe bananas
- 2-3 Tablespoons raw honey
- 1 tsp. alcohol free vanilla
- pinch of stevia (optional)
- Chocolate chips for topping (I used semi sweet chocolate chips)*
*Note: I didn’t add chocolate chips into my batter. I only used them as a topping. If you would like these to be more chocolatey, you can stir in 1/3 – 1/2 a cup of chocolate chips to the batter after you have blended it smooth and use them as topping as well.
1.) Preheat the oven to 400 degrees, and grease a muffin tin with coconut oil.
2.) Add all of the ingredients to a food processor or blender. Process until completely smooth.
3.) Poor the batter into the prepared muffin tin. This can make anywhere from 6-12 muffins depending on how large you want your muffins to be. I made 7 with my batter, and the muffins were big enough that one would suffice for breakfast. After filling the muffin tin with the batter, sprinkle the tops with chocolate chips.
4.) Place in the oven for 15-18 minutes, or until a toothpick poked all the way through the center comes out clean.
5.) Use a knife to remove the muffins from the tin. They should come out very easily. Allow to cool to desired temperature.
Oh my goodness! Heavenly! Enjoy! 🙂