INGREDIENTS:
3 large eggs
2 cups mashed bananas 3-4 medium
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1/2 cup coconut flour or almond flour
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
pinch of sea salt
1/2 cup chocolate chips sugar free
DIRECTIONS:
Pre-heat oven to 350 degrees F (180C). Grease or line 12 muffin cups with liners and set aside.
Combine eggs, bananas, peanut butter, butter, and vanilla in a large bowl. Whisk until fully and combined. Add the coconut flour or almond, cinnamon, baking powder, baking soda, and pinch of salt. Stir with a wooden spoon until fully and combined.
Spoon batter into muffin tins, 3/4 full. Bake for 15-18 minutes or until golden. Cool for 10 minutes before removing from muffin tin. Store in refrigerator for up to 4 days.
