Grain-free banana (chocolate chip) muffins

Grain-free banana (chocolate chip) muffins

As soon as we think of going on a “diet”, many of us jump to “but what about my goodies?” Yes, even us trainers like our treats! And muffins can serve as a quick breakfast, snack, or even dessert. I could actually eat sweets for every meal- throw in a bit of protein and I’d be good! HA! I picked this recipe as the first one to share because it is the product of many trials and errors when I first tried going grain-free. I’m not strict Paleo or Gluten Free anymore, but these muffins are ones that can be enjoyed by anyone! Many of my clients asked for this recipe and now routinely share with their families.

3/4 cup almond flour
1/3 cup coconut flour
2 Tbl. arrowroot starch
3/4 tsp. baking soda
1 tsp. cinnamon
pinch of salt
4 eggs- room temp
2 tsp. vanilla
1/4 cup pure maple syrup- room temp if stored in frig
3 large ripe bananas
3/4 cup almond butter
1/4 melted coconut oil
1/2 cup applesauce
optional- 1cup dark chocolate chips (I use Enjoy Life)
Preheat oven to 400 degrees. Line a muffin pan with liners (may make a few more than a dozen though).Mash bananas thoroughly in large mixing bowl or in KitchenAid. Add all other wet ingredients and combine for one minute. Mix all dry ingredients in a separate bowl to combine and then slowly add to wet ingredients. Mix until thoroughly combined then let sit for 5 minutes to thicken. Add chocolate chips now if desired and gently stir. Fill each muffin cup about 3/4 full. Bake approximately 15 or until they spring back when touched. Let cool on wire rack. These freeze well so you can take one out at a time to warm and enjoy!