Chocolate Chip Banana Pecan Muffins

1

Preheat oven to 350 degrees F and line a muffin pan with muffin liners or grease the muffin pan with coconut oil.

2

In a large bowl, add the almond flour, coconut flour, coconut sugar, baking powder, sea salt, and mix to combine.2. In a large bowl, add the almond flour, coconut flour, coconut sugar, baking powder, sea salt, and mix to combine.

3

In another bowl, add the egg and whisk. Add the banana and mash until it’s smooth and not lumpy. Add the almond milk, vanilla extract and mix to combine.

4

Add wet ingredients into dry ingredients and continue to mix.

5

Add the almond butter and grass-fed butter and continue to mix.

6

Fold in the chocolate chips and pecans.

7

Fill muffin pan with batter. Fill each spot almost up to the top.

8

Add more chocolate chips on top, if you desire. You can press them into the muffin batter. Top with flaky salt if you desire.

9

Bake for 18-23 minutes, or until you can stick a toothpick in the centre and it comes out clean

10

Let cool for at least 10-15 minutes.

11

Store in an airtight container in the cupboard or on the counter for 2-3 days.

12

Serve with almond butter, cashew butter, coconut butter.

13

Substitutions: No pecans - use chopped walnuts. No nuts - you can omit completely.