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!!!!
Calories: 1902kcal | Carbohydrates: 153g | Protein: 35g | Fat: 144g | Saturated Fat: 73g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Cholesterol: 0.3mg | Sodium: 1187mg | Potassium: 1318mg | Fiber: 37g | Sugar: 80g | Vitamin A: 157IU | Vitamin C: 21mg | Calcium: 429mg | Iron: 12mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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