Chocolate Chip Banana Muffins (gluten free and vegan)

These puppies (yes, I just called these muffins puppies) were inspired by a recipe from Minimalist Baker. I am a BIG fan of their recipes, so you should definitely check them out if you haven’t already. I added some much needed coconut and chocolate chips to this recipe. I have been adding unsweetened coconut to about everything these days and it makes a huge difference.

Chocolate Chip Coconut Banana Muffins (gluten free and vegan)
Makes 12 small or 8 larger muffins.

1 tablespoon coconut oil (for greasing pan)
2 flax eggs (2 tablespoons flax meal + 5 tablespoons water)
2 ripe bananas
2 1/2 tablespoons agave nectar
3 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
1 cup almond meal
½ cup oat flour
3 tablespoons unsweetened shredded coconut
¼ cup dark chocolate chips

1. Preheat oven to 350 degrees F and grease a muffin tin using coconut oil.
2. In a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes.
3. Next add bananas and mash. Add agave, baking powder, vanilla extract, applesauce and stir.
4. Add almond meal, oat flour, coconut and stir once more. Then add chocolate chips and stir briefly.
5. Bake for 25-30 minutes or until a tooth pick or knife inserted into the center comes out clean.
6. Remove and let rest in pan for 5 minutes. Flip the pan upside and remove the muffins to cool completely on a cooling rack.
7. Store in an airtight container in the refrigerator. You can freeze these as well.