2 Tbsp Coconut oil, melted
4 large eggs
3 tbsp honey or grade B maple syrup OR 1 Tbsp honey or maple syrup and 15 drops of pure stevia
1 tsp pure vanilla extract
1/2 tsp apple cider vinegar
1/2 cup coconut flour, sifted
1/4 cup blanched almond flour, sifted
1 tsp baking soda
1/2 tsp sea salt
1/2 cup coconut cream (in a can at Trader Joe’s)
3 large ripe bananas
1/4 cup mini chocolate chips (dairy, soy, gluten free–find them at Target)
Preheat oven to 350 degrees.
Prepare a cupcake pan with parchment cups.
Place the coconut oil, eggs, honey, vanilla, and vinegar in a bowl and beat on high for 30 seconds.
Combine coconut flour, almond flour, baking soda, and sea salt in a bowl, then add them to the wet ingredients, beating on high until combined.
Place the coconut milk (don’t forget to shake the can) and bananas in a separate bowl and mash.
Add banana mixture to the batter and beat until thoroughly combined.
Mix in the chips, if desired.
Pour the batter into the cupcake parchment cups and bake for 20 min, or until a toothpick placed in the center comes out clean.
Allow the muffins to cool in the pan for 15 minutes. Remove and cool completely on a wire rack.