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

2 eggs or egg whites

1 teaspoon vanilla extract

1/3 cup dark chocolate chips (optional)

1/3 cup chopped walnuts (optional)



Preheat oven to 350 degrees F.

Option 1: 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.


Option 2 (blender): You can also whip up the batter in a high speed blender. I find the muffins come out a bit more light and fluffy vs. dense so it depends on your preference. If you choose this method, blend together bananas, eggs, maple syrup or honey, and melted coconut oil first. Next, add the dry ingredients and blend until fully combined.

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.




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