This banana and chocolate chip muffin is very moist which can be a surprise as it’s made using the lovely low carb and gluten free coconut flour!
They are light in texture and not as heavy as I expected. The chocolate chips were a welcome addition too! Eating Gluten Free has never been as good! And the wonder that is coconut flour proves that you can still have delicious baked goods!
This is a great muffin for those with a sweet tooth but with none of the sugary highs! You could add some walnuts to this too for some extra texture if you wished.
- ½ cup coconut flour
- 2 ripe bananas
- ¼ tspn salt
- 3 eggs, beaten
- ¼ cup chocolate chips
- 4 tblspn coconut oil, melted
- ¼ cup sugar substitute
- 1 tspn vanilla extract
- 1 tspn ground cinnamon
- Preheat the oven to 180C/350F degrees.
- Mash the bananas and add the eggs and coconut oil. Mix well.
- Add the remaining ingredients and mix thoroughly.
- Place the mixture into muffin cups and bake for 20 - 25 minutes.
- Eat and enjoy!
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