Banana Choc Chip Walnut Muffins
4 very large, ripe bananas
2/3 cup melted coconut oil
3 eggs (or flax egg if vegan: 3 Tbsp ground flaxseed + 7.5 Tbsp room temperature water, stir together and let sit for 7-10 minutes)
1 tsp Vanilla Extract
3/4 cup Just Date Sugar
2 Tbsp Buffalo Ginger Date Sugar
*1 1/2 cups Paleo-Friendly Flour (see note below - combo of Almond Flour, Tapioca Flour, Coconut Flour) or Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/4 tsp Royal Cinnamon
1 tsp baking soda
1/2 tsp kosher salt
1/4 cup no added sugar chocolate chips (we use Raaka or Hu)
1/2 cup chopped walnuts
Preheat oven to 350°.
In a stand mixer (or with a hand mixer), blend wet ingredients on low-medium speed.
Separately, combine all dry ingredients except chocolate chips and walnuts. Add slowly to wet ingredients and combine. Fold in chocolate chips and walnuts last.
Bake at 350 for 30 minutes, or until edges are golden brown and cake tester comes out clean.
*Paleo-Friendly Flour Blend, recipe by Gregory Gourdet:
Combine 2 cups Almond Flour, 1 1/3 cup Tapioca Flour, 1/2 cup Coconut Flour - this will make more than you need and you'll have enough for 2 batches!