Banana Chocolate Chip Muffins

Since we are deep into quarantine 2020 and everyone has been making banana bread, I finally gave in but thought I would switch things up a bit.

Instead of banana bread, I decided to make MUFFINS, and of course I had to throw in some chocolate chips because, well I’m me.

I also drizzled these wih JEM Cinamon Maca almond butter and let me tell you…GAMECHANGER. It was like their own kind of frosting. This recipe should make 12 regular sized muffins.

As always, I would love to hear your thoughts and see your photos if you try this recipe! 

XO, Tati

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Banana Chocolate Chip Muffins

INGREDIENTS:

2 cups of almond flour

1 tsp. of cinnamon

1 tsp. of baking powder

2 mashed, ripe bananas

1/4 cup of melted coconut oil

2 eggs

1/3 cup of maple syrup

1/2 cup of dark chocolate chips (and more for topping)

JEM cinnamon maca almond butter for drizzle (totally optional)

DIRECTIONS:

1. Preheat the oven to 350.

2. Mix the dry ingredients in one bowl (almond flour, cinnamon, baking powder).

3. Mix the wet ingredients in a separate bowl (Eggs, maple syrup and melted coconut oil, bananas).

4. Add the wet ingredients to the dry ingredients and mix to combine.

5. Mix in the chocolate chips.

6. Add muffin liners to a muffin tin. Using an ice cream scoop, evenly distribute into the lined muffin tin.

7. Top with more chocolate chips.

8. Bake for 20 minutes.

9. ENJOY!