Banana Chocolate Chip Muffin w/ Coconut Flour

I've been trying to be more healthy with my food choices lately, but with the holidays and all, it's really hard not to eat homemade desserts, pasta and mashed potatoes... Here's a gluten & wheat free recipe I found that I really like! It's very easy and quick, and they make great breakfast to go muffins!

prep time: 10 minutes
bake time: 25 minutes
serves: about 10

what you need

2 ripe bananas, mashed (about 1 cup)

2 eggs
1 teaspoon vanilla extract
1/3 cup coconut oil (or ghee), melted
1 tablespoon maple syrup (optional)
1/3 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/3 cup semi-sweet chocolate chips - optional

how to make them
1. Preheat the oven to 350F and a muffin tin with cupcake paper liners
2. In a large bowl, add the bananas and mash them up using a hand mixer. 
3. Add the eggs, vanilla extract, coconut oil, maple syrup and mix together (about 1 minute).
4. Add coconut flour, baking soda, salt and cinnamon to the mixer and mix until smooth.
5. Add the chocolate chips and fold in the chocolate chips lightly with a spatula.
6. Scoop the batter into the muffin tin about 2/3 full.
7. Bake for 20-25 minutes until the tops are golden brown.
8. Enjoy!