Ingredients
- 4 ripe organic bananas, mashed
- 3 cage-free eggs
- ½ cup creamy almond butter
- ¼ cup coconut oil (in liquid form—melt with warm water if needed)
- 1 tbsp vanilla extract
- ½ cup heaping coconut flour
- 1 scoop chocolate collagen powder
- 1 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- Allergy-friendly chocolate chips (optional—but encouraged!)
- Optional: A dash of cinnamon for extra warmth
Instructions
- Preheat oven to 350°F (175°C).
- Grease a muffin pan with coconut oil spray (I prefer TJs).
- In a mixing bowl, combine the mashed bananas, eggs, almond butter, melted coconut oil, and vanilla extract.
- Add in the coconut flour, collagen powder, baking soda, baking powder, salt, and cinnamon (if using). Mix until fully combined.
- Fold in chocolate chips.
- Evenly distribute the batter into the muffin pan—should yield about 12 muffins.
- Bake for approximately 18 minutes or until a toothpick inserted comes out clean.
Pro Tip
Let muffins cool slightly before removing from the pan—they’ll firm up as they rest, and the flavors will deepen.
