67521863_514771799331290_8007878695605764096_n

They’re

✔️soft
✔️moist
✔️chocolate studded
✔️allergy friendly

INGREDIENTS

BREAD

  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup honey, or maple syrup (use maple for low FODMAP)
  • 1/2 cup coconut oil, melted & cooled
  • 2 mashed ripe bananas , about 1 cup, , – the darker/spottier the better
  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/3 cup dairy free, paleo friendly chocolate chips

INSTRUCTIONS

  1. Preheat your oven to 350°F/180°C. Grease or line a 12 cup muffin tin. Set aside.
  2. Beat the eggs in a medium sized bowl. Add the vanilla, honey (or maple) and the oil to the eggs, mixing thoroughly. In a separate small bowl mash the bananas removing as many lumps as you can. Stir in the mashed bananas in with the egg mixture. 
  3. Add the dry ingredients to the bowl: (tapioca flour, coconut flour, baking soda, cinnamon and salt) and mix until well combined. 
  4. Stir in the chocolate chips. Optional: save a few chocolate chips to sprinkle over the top of the muffin batter just before baking. 
  5. Scoop the batter out and into the prepared muffins tins. Fill about 3/4 of the way full. Drop a few extra chocolate chips over the batter and bake in the middle of the oven. 
  6. Bake for 18-20 minutes. To check for doneness – insert a toothpick or a knife in the centre of any muffin. If it comes out clean without any crumbs they’re done.
  7. Let muffins cool for about 10 minutes before removing and enjoy!
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