Grain-free Sugar-free Banana Flax Muffins with Chocolate Chips

{GRAIN FREE, GLUTEN FREE, REFINED SUGAR FREE}

INGREDIENTS

¼ cup + 1 tablespoon raw, virgin coconut oil
2 medium size ripe bananas
1 egg or flax egg
1 teaspoon vanilla extract
¼ cup shredded coconut
¼ cup flaxseed meal
¼ cup coconut flour
½ teaspoon baking soda
½ teaspoon cinnamon
⅓ cup mini chocolate chips

DIRECTIONS

Preheat oven to 325F and line a muffin pan with 6 cupcake liners.

In a small saucepan, melt coconut oil over low heat.

Add bananas, egg, vanilla extract and coconut oil to a blender and process until smooth.

In a medium bowl, combine shredded coconut, flaxseed meal, coconut flour, baking soda and cinnamon. Mix until well combined.

Combine wet and dry ingredients and stir until well incorporated.

Stir in chocolate chips.

Spoon mixture into muffin liners and bake for about 20-23 minutes.

Allow to cool down and serve or store in an airtight container. Enjoy!

NOTES

To turn into cupcakes:

For the frosting, mix 8oz of df cream cheese (room temperature) with 2 tablespoon of maple syrup and 1 teaspoon vanilla extract.

For a vegan frosting, use one can of refrigerated, full fat coconut cream (must be refrigerated over night - do not shake!) and scoop out the cream that has accumulated at the top. Discard the liquid. Combine coconut cream and 1 tablespoon of maple syrup with a hand mixer until frothy and spread on your muffins.