Banana Chocolate Chip Banana Muffins
A healthier muffin with no refined sugar, lower carbs and delicious! A great snack for a on-the-go family!
Equipment
- 1 mixer
- 1 Muffin pan If you have 2 pans, use both to have more time
- 16 Muffin paper liners or grease the pans with coconut oil or butter
Ingredients
- 1 cup Oats I used sprouted oats, but use what you have
- 1 cup Almond flour
- 2 large Bananas (ripe) or 3 smaller sized
- 3 tbsp Honey Add 1/2 more if needed
- 2 large Eggs or 3 smaller eggs
- 1 cup Plain Yogurt I used non-dairy (coconut) greek yogurt
- 1.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Vanilla Extract
- 1/8 tsp Salt
- 1/2 cup Chocolate Chips
Instructions
- Preheat oven to 375 degrees, use convection if you have it
- Prep muffin pans with liners or grease
- Mix banana, eggs, yogurt, honey and vanilla,
- In separate bowl combine dry ingredients: Oats, Almond flour, baking soda, baking powder, salt
- Once wet ingredient are well mixed, add in dry ingredients. The texture will be lumpy and loose but not super runny. (taste test for sweetness level) Add a 1-2 Tbsp of almond flour if too runny
- Add chocolate chips and mixed again until incorporated
- Scoop into muffin pan to about 1/2-3/4 high in each one
- Add a few chocolate chips to top of each muffin
- Bake for 13-15 minutes. They will rise and the center will bounce if pressed upon
- Allow to cool for 5 min in pan, then place on cooling rack.
- Store in an airtight container
Notes
Tried this recipe?Let us know how it was!