Monkey Muffins
Makes 6 large muffins or 12 small muffins
Ingredients:
- 2 c. almond flour
- ¼ tsp. baking powder
- ¼ tsp. salt
- 4 tbsp. raw honey
- ¾ c. coconut milk
- ½ c. banana, chopped
- 4 tbsp. coconut oil, melted
- 2 tsp. vanilla extract
- 2 eggs
- ½ c. dried banana chips, crushed
- ½ c. walnuts, crushed
- ⅔ c. dark chocolate chips
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Instructions:
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Preheat the oven to 350°F.
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In a large bowl or electric mixer fitted with a whisk attachment, whisk together the almond flour, baking powder, and salt. Add the honey, milk, banana, oil, vanilla, and eggs, and continue to whisk until blended.
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Line a muffin tin with muffin cups. Fill them ¾ of the way with the batter, and top with the banana chips, walnuts, and chocolate chips. Bake for 30 minutes or until the muffins are cooked completely. (To test for doneness, pierce one with a toothpick—it should come out clean.) Let rest for 1 hour before serving.
Tip: Store any extra muffins in the freezer for a quick thaw-and-eat breakfast option. They will keep for 1–2 months if well sealed.
