Healthy Gluten-Free Banana Chocolate Chip Muffins
Updated: Jul 18, 2018
Meal prepping muffins for the week has become a mini passion of mine. I love experimenting with different flavors and combos ~ pineapple coconut, chocolate hazelnut, cinnamon peanut butter, and lemon fig to name a few! I even have muffin recipes as part of my Thriving Cookbook! When made with real, unprocessed ingredients, muffins can actually help support a healthy lifestyle! On the other hand, protein bars and other packaged goods will work against you and your wellness goals. Most contain high levels of synthesized sugars, preservatives, and processed carbohydrates. Plus, any fat that's in the bar has likely gone rancid and will produce free radicals in your body that damages your cells.
My general rule of thumb ~ if something can sit on a shelf for longer than two weeks, it's not going to serve your health goals.
So what do you have instead? This is where the muffins come in handy! The more you can stick to whole food sources and reduce your processed food intake, the better every part of your health will be. The muffins that I create use real food. This is key! REAL food has fiber, vitamins, minerals, antioxidants, and phytonutrients that work together to create magic in your body. This magic results in a clear complexion, boosted immune system, reduced fat percentage, increased energy levels, mental clarity, and overall improved health and wellness!
Today, I'm sharing one of my favorite muffin recipes. Try baking a batch this weekend and bring them with you to snack on throughout the week!
Banana Chocolate Chip Muffins
Makes 12-16 mini muffins; 2 mini-muffins per serving.
2 ripe bananas, mashed
2 eggs (free-range, pasture raised preferred)
1/4 cup coconut oil, melted, plus more for greasing the muffin tin
1 Tbsp. raw, local honey OR pure maple syrup
1 tsp. vanilla extract
1 1/2 cups oat flour (you can make your own oat flour by grinding up organic gluten-free oats in a coffee grinder!)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
pinch of salt
1/2 cup organic dark chocolate chips (at least 72% cacao)
1. Preheat the oven to 350.
2. Combine the first 5 ingredients together in a bowl and whisk to combine.
3. In a separate bowl, combine the remaining ingredients (besides the chocolate chips) and whisk to combine.
4. Add the wet and dry ingredients together and stir to combine. Fold in the dark chocolate chips.
5. Grease a mini muffin tin with coconut oil. Add batter and bake for 18-20 minutes, or until a toothpick comes out clean.
6. Store muffins in a glass container in the fridge (once cooled) for up to 7 days.