Prep: 10 Minutes
Bake: 20 Minutes
Total Time: 30 Minutes
Yield: 16 Large Muffins
Ingredients:
- 4 tbsp. ground flax seed
- 3⁄4 cup warm water
- 1⁄4 cup coconut oil, melted
- 1 cup mashed banana, approx. 2 bananas
- 1⁄2 cup coconut flour
- 3⁄4 tsp baking powder
- 1⁄4 tsp fine sea salt
- 3⁄4 cup PASCHA Chocolate Chips (we like to use 55% cacao)
Instructions
- Preheat the oven the 400 degrees and line a muffin pan with 6 liners.
-
In a small mixing bowl, add the ground flax seed and warm water. Gently stir to combine
and set aside for 4 minutes to thicken. -
In a medium mixing bowl, add the melted coconut oil and mashed banana. Stir together
until combined. - Add in the ground flax seed mixture and stir to combine.
-
Sift in the coconut flour, baking powder, and salt and mix until just combined and a thick
batter forms. - With a spatula gently stir in the chocolate chips.
-
Divide the muffin batter between the 6 prepared muffin liners and bake for approximately
20 minutes or until a toothpick inserted in the center comes out clean. - Allow to fully cool in the muffin tray. Enjoy!
- Store leftover muffins in an airtight container at room temperature for up to 7 days.
Note: Overripe bananas are best for this recipe.
Recipe, photos and reel credit @cakedbykatie
Music credit - Breeze by MBB
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