I adapted Elana's banana blueberry muffin recipe with stuff I had around the pantry. Thought I'd share!
BANANA COCONUT CHOCOLATE CHIP MUFFINS
(Gluten-free, dairy-free, naturally sweetened)
3 cups blanched almond flour
1/4 tsp salt
1 1/2 tsp baking soda
1/2 tbs cinnamon
1 packet stevia
2 cups overly ripe, mashed bananas
3 eggs
2 tbs grapeseed oil
1/2 cup flaked coconut
1/2 cup very dark chocolate chips
Preheat the oven to 350 and prepare 12 muffin cups. Combine the first four dry ingredients in a large bowl. In another bowl, combine the bananas, eggs, and grapeseed oil thoroughly. Add the wet ingredients into the almond flour mixture and mix until completely combined. Then, mix in the coconut and chocolate chips. Divide the batter into the muffin cups (I used an ice cream scoop.) Bake for 25-30 minutes, or until the tops are puffy and golden brown. Let cool in the pan for a little while before you take them out.
