Fluffy Banana Coconut Muffins
Recipe by Jaclyn Irwin
Fluffy, light banana chocolate chip muffins made with coconut flour and eggs.
Preheat the oven to 350ºF and grease a muffin tin or line with paper cupcake liners.
In a large bowl, add the mashed banana, eggs, maple syrup, coconut oil, apple cider vinegar and vanilla extract and mix well.
Add the coconut flour, tapioca flour, cinnamon, salt, baking powder and baking soda and stir to combine until incorporated. Fold in the chocolate chips.
Pour the batter into the prepared muffin tin filling ¾ of the way up.
Bake 23 to 25 minutes or until a toothpick inserted in the center comes out clean.
Substitutions: No coconut oil: use another type of oil, such as avocado. No chocolate chips: use chopped nuts, or omit.
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