These muffins are packed with fibre and magnesium. They’re gluten and dairy-free, and have no added sugars. They make a great breakfast on the run.
2 Tbsp coconut oil
4 ripe bananas, mashed
4 large eggs
3/4 cup almond flour (almond meal)
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp sea salt
1 cup shredded, unsweetened coconut
1/2 cup each: chopped walnuts and dark chocolate chips (70% cocoa)
- Preheat your oven to 180 degrees Celsius. Line a muffin pan with cupcake liners. Melt the coconut oil in a small pan over medium heat.
- In a large bowl, add the melted coconut oil, mashed bananas, eggs, almond flour, vanilla, cinnamon, baking soda and sea salt and beat with an electric beater or by hand with a wooden spoon until combined. Stir in the coconut, walnuts and dark chocolate chips.
- Pour the batter into the prepared muffin tin, filling each cupcake liner to the very top. Bake in the preheated oven for 25-30 minutes, or until a knife inserted into the middle of one of the muffins comes out clean.
- Let the muffins cool for 5 minutes in the tin then transfer them to a cooling sheet to finish cooling.