BREAKFAST BANANA MUFFINS
Makes 12 muffins
Ingredients:
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1 1/2 cup mashed banana (3 med)
1/2 cup coconut sugar
1 large eggs*
1/2 cup melted butter/ghee or avocado oil
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1 cup gluten free flour (with xanthan gum)
1/4 cup hemp hearts
1/4 cup chocolate chips
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*make egg free with psyllium husk egg or flax/chia egg
Instruction:
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Preheat oven to 375° F.
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Mash bananas, then mix in sugar until combined. Then add egg and butter/oil and mix until emulsified.
Mix in baking soda, powder, cinnamon and salt. Then add flour and mix only until flour is moistened.
Fold in hemp hearts and chocolate chips until evenly distributed.
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Line muffin pan, and fill each cup to the top of the paper/silicon cup.
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Bake for 20 minutes, until tops are brown and a toothpick comes out clean.
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Store muffins in an air tight container in the fridge, or freeze for later. Will keep in the fridge up to a week.
