3 very ripe bananas
1 cup of all natural peanut butter
2 tbsp. coconut palm sugar
1/2 cup of almond or cashew milk (unsweetened)
1/4 cup of dark chocolate chips
1 tbsp. pure vanilla
1/4 tsp. baking soda
Pinch of sea salt
1 egg (preferably organic or free run)
100 grams of dark chocolate (cut into chunks) for the topping
Baking spray for greasing the muffins cups (I prefer to use coconut oil spray)
Preheat oven to 350 degrees F.
In a medium size mixing bowl:
First you need to mash the bananas, then add all your ingredients, except for the peanut butter and chocolate chips & chunks. Combine all ingredients well with a mixer, now you can add your peanut butter, mixing everything well. Fold in the chocolate chips with a spatula incorporating all the ingredients.
Fill well greased muffin cups with the mixture filling about 3/4 full to the top.
Lastly, add your chocolate chunks on top of each muffin and bake for about 20-25 minutes. Makes 12 muffins!
Test with a thin skewer to make sure the muffins are done, when insert comes out clean, they are ready. (You can also use a dry spaghetti strand if you don’t have a skewer).
Let cool before removing from muffin cups.
*This recipe is: gluten free, dairy free, no flour, no added refined sugars*