Strawberry Chocolate Chip Banana Muffins
Moist muffins made with ripe bananas, fresh strawberries, and chocolate chips for a delightful breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 cup coconut flour
- 2 ripe bananas, mashed
- 1 cup fresh strawberries, chopped
- 1/2 cup almond butter
- 1/2 cup chocolate chips
- 4 eggs
- 1/2 cup honey or maple syrup
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, combine the coconut flour, baking soda, and salt.
- In another bowl, mix the mashed bananas, almond butter, honey (or maple syrup), eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chopped strawberries and chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before transferring to wire racks to cool completely.
Notes
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for 1-2 days, refrigerated for up to 4-5 days, or frozen for up to 3 months.
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