9 Servings / 40 minutes

Ingredients

1 Banana (ripe, mashed)

1 Egg

1/4 cup Coconut Sugar

1 1/8 cups Plain Coconut Milk (unsweetened from the carton)

1 1/2 cups Oat Flour

1/2 cup Coconut Flour

2 tsps Baking Powder

1/8 tsp Sea Salt

1/3 cup Pecans (chopped)

1/2 cup Dark Chocolate Chips

Directions

1. Preheat the oven to 350°F (175°C). Line a muffin tray with liners or use a silicone muffin tray.
2. Whisk the banana, egg, and coconut sugar together until smooth. Stir in the milk.
3. Add the oat flour, coconut flour, baking powder, and sea salt. Mix to combine until a batter forms. Fold in the pecans and chocolate chips.
4. Divide the batter evenly between the muffin cups. Top each muffin with a few more chocolate chips, if desired. Bake for 20 to 22 minutes or until an inserted toothpick comes out with a few crumbs on it. Let them cool for 10 to 15 minutes. Enjoy!

Notes

Leftovers: Store in an airtight container on the counter for up to three days. Freeze for up to three months.

Serving Size: One serving is one muffin.

Additional Toppings: Serve with nut butter or coconut butter.

No Coconut Milk: Use any other alternative milk.

Coconut Flour: This recipe was developed and tested using Bob’s Red Mill Coconut Flour. If using another type of coconut flour, note that results may vary.

Nutrition

Amount per serving

Calories – 256

Fat – 11g

Carbs – 32g

Fiber – 5g

Sugar – 13g

Protein – 6g

Cholesterol – 21mg

Sodium – 167mg

Vitamin A – 103IU

Vitamin C – 1mg

Calcium – 133mg

Iron – 2mg