We’re starting to do a lot more meal prep over here with the busy fall we have coming up! Yesterday was my first day of my Masters program, my first day at my new job, AND I am in the midst completing the CRE program to become a certified respiratory educator. Lots going on right now! So It’s great if we have lots of easy meals and snacks already made up and in the freezer ready to go.

These muffins are really simple! They come together in about 5-10 minutes and then you only have to bake them! You’ll notice in the baking instructions that we start the muffins at 425 degrees for 5 minutes and then lower the temperature to 350 degrees for the remainder of the baking time. The reason we do this is to get the outside of the muffin to rise and be slightly crisp, compared to the super fluffy insides!

You’ll also notice that there is an ingredient that isn’t typical for your normal banana muffin recipe: unsweetened shredded coconut! While you CAN omit this from the recipe if you have issues with coconut in your diet, it really does add a super fluffy texture to the batter AND a delicious undertone of coconut flavor to the recipe.

What do i need to make these paleo banana chocolate chip muffins?

• Bananas
• Eggs
• Almond butter
• Honey
• Vanilla
• Apple cider vinegar
• Almond flour
• Ground flaxseed
• Tapioca flour
• Baking powder
• Baking soda
• Cinnamon
• Sea salt
• Unsweetened, shredded coconut
• Chocolate chips

• 2 tablespoons tapioca flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/3 cup of unsweetened, shredded coconut
• 3/4 cup chocolate chips

• 2 bananas, mashed
• 3 eggs, whisked
• 1/2 cup almond butter
• 1/4 cup honey
• 1 teaspoon vanilla
• 1 teaspoon apple cider vinegar
• 1 1/4 cups almond flour
• 2 tablespoons ground flaxseed
• 2 tablespoons tapioca flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/3 cup of unsweetened, shredded coconut
• 3/4 cup chocolate chips

Notes:

1. You should be able to sub a seed butter for the almond butter without any issues, but I have not tried any almond flour substitutes for this recipe yet
2. Maple syrup should sub for the honey just fine, though I haven’t tried this myself
3. You can omit the shredded coconut if you like HOWEVER, we find it adds a fantastic fluffy texture AND a hint of coconut to the muffins, which we love
4. Muffins should be stored in a container at room temperature for 5-7 days. They can also be frozen for up to 3 months