Paleo Vegan Banana Muffins
mashed or puréed bananas
dairy free chocolate chips
Preheat the oven to 350° and line a muffin tin with 12 liners. Parchment is recommended as these do stick.
In a large bowl, combine the banana, coconut sugar, flax eggs, almond butter, almond milk and vanilla. Stir well until smooth.
Add in the almond flour, coconut flour, baking soda, salt and cinnamon. Stir until well mixed and no dry spots remain. Add in the chocolate chips and stir again.
Divide evenly between the 12 liners and bake 20-22 minutes. Serve warm, at room temperature, or chilled.
These are best stored covered in the fridge up to a week.
*To make the flax eggs, mix 2 tablespoons flax meal with 6 tablespoons water and let sit for 5 minutes to thicken.