Banana Chocolate Chip Muffins

This recipe is a tribute to my dad. For years, as many as I can remember, every Sunday morning he would make a batch of muffins and he always put chocolate chips in them. It was like his trademark. And I loved it. Anything with chocolate in it, and muffins were no exception.

This morning, I was thinking about my dad's tradition of the chocolate chip muffins and decided I needed my own Sunday morning chocolate chip muffin recipe. I also wanted a naturally sweet muffin, since chocolate chips are sweet all by themselves, so I thought a banana version would be a great choice. And I love chocolate and bananas together, such a perfect combination. (I couldn't help myself when I saw Kelly of Spunky Coconut's Banana Chocolate Pie recipe last week; it looked so good I had to make it on Friday night... yummy!)

So here you go Dad. A chocolate chip muffin recipe that isn't out of a box, has tons of protein and fiber, and is just delicious. And I saved some extras for you!


Banana Chocolate Chip Muffins (gluten free, dairy free, sugar free)

Dry Ingredients:
1 1/4 cup almond flour
1/4 cup coconut flour
1 teaspoon baking soda
pinch salt

Wet ingredients:
4 eggs
1/4 cup coconut oil
1/4 cup coconut milk beverage (So Delicious), or almond milk
10 drops liquid stevia
2 tablespoons agave
2 ripe bananas, mashed

3/4 cup dark chocolate chips
1 tablespoon Xylosweet (xylitol), optional

Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper or silicone liners.

In a medium bowl, add dry ingredients and stir.

In a separate bowl, add wet ingredients and stir.

Add wet ingredients to dry and stir together to combine. Add chocolate chips and stir gently to incorporate.

Pour into prepared muffin tin, filling about 3/4 of the way up. Sprinkle the tops with Xylosweet, if using.

Bake 30 minutes, until tops spring back to the touch.

Makes 12-13 muffins.