I’m *slightly* obsessed with muffins these days. I promise once you whip these up (or my pumpkin chocolate chip muffins) you’ll fully understand.
1 cup almond flour
1/2 cup arrowroot flour
3 tablespoons coconut flour
2 tablespoons ground flax seed
1 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
3 ripe bananas (or 1 cup of mashed banana)
3 tablespoons maple syrup or honey
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/3 cup dark chocolate chips (optional)
1/3 cup chopped walnuts (optional)
Preheat oven to 350 degrees F.
Mash the banana with a fork (or use a food processor), and mix together with coconut oil, maple syrup or honey, and eggs. Next, mix together all of the dry ingredients until fully combined. Add the wet ingredients to the dry ingredients and stir until a batter forms. Fold in chocolate chips.
Add batter to a muffin pan (I like to make 6 large muffins) and bake for 22-25 minutes, or until golden brown and an inserted knife comes out clean.