Banana and Choc Chip Muffins

Yields8 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

These beautiful gluten-free muffins make the perfect on the-go breakfast or snack. They are just as delicious right out of the oven as they are chilled straight from the refrigerator.

Ingredients

3 large ripe bananas

2 eggs

3 tbsp coconut oil

2 tsp vanilla essence

1/4 cup Changing Habits Rapadura Sugar

1 tsp Changing Habits Cinnamon

pinch Changing Habits Seaweed Salt

1 tsp baking powder

5 tbsp shredded coconut (save 1 tablespoon to sprinkle on top at the end)

2 cups almond meal

1/3 cup roughly chopped Changing Habits Cacao buttons (or more if you like it extra chocolatey!)

Directions

Preheat oven to 180 degrees Celsius and grease/line a muffin tray (this recipe will make 8 small muffins).

Place banana in a large bowl and mash.

Add the eggs, coconut oil, vanilla, sugar, cinnamon, salt and baking powder. Mix well but leave mixture still slightly chunky.

Add the rest of the ingredients to the bowl and mix well.

Spoon the mixture into the muffin tray and sprinkle with extra shredded coconut..

Place in the oven and bake for 20 minutes, or until they become golden brown.

Enjoy!

Nutrition Facts

8 servings

Serving size

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Banana and Choc Chip Muffins