Dreamy, moist, delicious BANANA CHOCOLATE CHIP MUFFINS. Guys, I love them! They kind of came together on a whim and I’m so happy with how they turned out. Made with almond flour, collagen peptides, bananas, and apple sauce, these are the perfect breakfast or snack. The texture is incredible and of course the chocolate chips make it next level good.
Even if you don’t like bananas, I’d venture to say you’d like these muffins. With the addition of apple sauce and the other ingredients, the banana taste isn’t super strong. They’re really just SO delicious and super-duper moist.
I highly recommend you make them the next time you’re in the mood for muffins. And if you do, please let me know! I hope you enjoy!
Banana Chocolate Chip Muffins
- 2 small over-ripe bananas enough to make ~3/4 cup (the idea is that the banana + the apple sauce makes a heaping 1 cup, so you can adjust accordingly!)
- 1/3 heaping cup apple sauce
- 1/3 cup maple syrup
- 1/4 cup coconut oil melted and cooled
- 2 eggs room temperature so they don't "chill" the coconut oil!
- 1 tsp vanilla
- 2 cups almond flour
- 2 scoops collagen peptides
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup dark chocolate chips + extra to dot the tops before baking
- Pre-heat oven to 350 degrees and line a muffin tin.
- Grab a large bowl and stir to combine all of your wet ingredients.
- In a second medium size bowl, combine all of your dry ingredients.
- Add the dry ingredients to the wet ingredients and whisk all together.
- Fold your chocolate chips into the batter.
- Using a cookie scoop, evenly distribute your batter into the lined tins. Fill about 2/3 of the way full. Add a few extra chocolate chips to each muffin top.
- Bake for 20-25 minutes or until a toothpick comes out clean. Let rest in the muffin tin for a few minutes and then transfer to a cooling rack so the bottoms don't get soggy! Let cool and enjoy 🙂