Ingredients
- 2 large ripe bananas
- 2 eggs
- ¼ cup pecan butter
- ⅓ cup coconut flour
- ⅓ cup almond flour
- ¼ cup coconut oil, melted
- ½ cup dairy free chocolate chips
- 1 tsp baking soda
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375.
- Line a muffin tin with 9-10 liners.
- In a blender, add all ingredients except for the chocolate chips.
- Blend until well combined (about 1 minutes, scraping down the sides).
- Pour into a medium sized bowl and fold in the chocolate chips.
- Fill each muffin liner with batter, about 3/4 fill.
- Bake 17-18 minutes, until golden on the edges and a toothpick comes out clean.
- Store leftovers in an airtight container in the fridge.ENJOYYYYYY!!!!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
I really enjoyed these muffins. They are a perfect breakfast muffin and have a hearty-bran texture (in a good way of course). I like that the only sweetness is from the bananas and the chocolate chips. I didn’t have pecan butter so I used almond butter and still delicious.
Aren’t they such a fun breakfast treat?! So happy you liked them, Kimberly, thanks so much for your review!!