Fluffy, light banana chocolate chip muffins made with coconut flour and eggs.
Instructions
1
Preheat the oven to 350ºF and grease a muffin tin or line with paper cupcake liners.
2
In a large bowl, add the mashed banana, eggs, maple syrup, coconut oil, apple cider vinegar and vanilla extract and mix well.
3
Add the coconut flour, tapioca flour, cinnamon, salt, baking powder and baking soda and stir to combine until incorporated. Fold in the chocolate chips.
4
Pour the batter into the prepared muffin tin filling ¾ of the way up.
5
Bake 23 to 25 minutes or until a toothpick inserted in the center comes out clean.
6
Substitutions: No coconut oil: use another type of oil, such as avocado. No chocolate chips: use chopped nuts, or omit.
Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.