I had to share this recipe from GlutenfreeHomemaker.com because it's a fabulous addition to your breakfast smoothie if you're needing a bit more for breakfast or are looking for another option for an afternoon snack. These muffins pack a great protein + fiber punch with the perfect amount of sweetness to brighten up your day!
Banana Chocolate Chip Muffins
1/2 cup coconut flour
1/4 teaspoon salt
1/2 teaspoon baking soda
4 large eggs
1/4 cup melted coconut oil
1/4 cup honey
2 medium sized ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
1/2 cup Enjoy Life mini chocolate chips (dairy free) OR 1/4 cup + 2 Tablespoons chopped walnuts
Preheat oven to 350 degrees and grease a 12 cup muffin tin.
In a mixing bowl, whisk together the coconut flour, salt, and baking soda.
In a smaller bowl, beat together with a fork the eggs, coconut oil, honey, mashed bananas, and vanilla.
Add the wet ingredients to the dry ingredients and beat with a hand mixer on medium speed for about one minute or until well combined.
Stir in the 1/4 cup walnuts.
Spoon batter evenly into 12 muffin cups and sprinkle the remaining 2 Tablespoons chopped walnuts on top.
Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.