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You read that right. Banana chocolate chip muffins, which are grain-free, dairy-free, and also obviously Paleo. The key with these is using a boxed baking mix by Simple Mills. It cuts the prep time in half and the muffins turn out perfect every time. I eat these for breakfast most mornings with a big slab of butter on top. Because I’m pregnant and but also because I enjoy eating healthy fats, I’ve been adding butter to A LOT of dishes lately. Any way to get more calories and stay fuller longer. At least that’s what I tell myself!
I also really like using the Simple Mills brand because they only use whole food ingredients in all of their products. This specific mix is made up of almond flour, banana, organic coconut sugar, arrowroot powder, organic coconut flour, baking soda, and sea salt. I boost my mix up a bit with adding in 2 overripe bananas and a half a cup of dark chocolate chips. It seems you can have your cake and eat it too.
Ingredients
- 1 pack of Simple Mills banana muffin almond flour mix (https://amzn.to/3H7WUFi)
- 2 overripe bananas
- 3 eggs
- 1 cup water
- 2 tablespoons oil (I use avocado oil)
- 1/2 cup of dark chocolate chips (I like these ones: https://amzn.to/3vp8hGl)
Instructions
- In a large mixing bowl, mash the bananas with a fork until smooth.
- Add eggs, water, and oil to the bowl then stir until all of the ingredients are combined.
- Next add the Simple Mills mix to the rest of the ingredients and continue to stir.
- Once a thick batter has formed (similar to a pancake batter), add in the chocolate chips and stir until well incorporated.
- Then pour into a greased muffin pan and bake until a toothpick comes out clean. Do not over bake.
- Servings : 12Ready in : 35 MinutesCourse : Appetizers & Snacks, Breakfast & Brunch, Sweet Treats