Banana Almond Butter Chocolate Chip Muffins
30 Minutes read
![Banana Almond Butter Chocolate Chip Muffins](https://cdn.shopify.com/s/files/1/0199/1938/articles/Fun_Cauliflower_smoothie_48_2x_0cb58706-fde9-4944-88b0-8c9394f69e6d.jpg?v=1605879170?auto=format&width=1200)
Nutrition per serving
240
Calories
25g
Protein
25g
Carbs
9%
7g
Fats
9%
7g
Fiber
25%
Ingredients
- 2 Scoops Vanilla Ka'Chava
- 1 Cup cassava flour
- 1 Cup Almond Flour
- 1 Tsp baking Soda
- 1 Tsp himalayan sea salt
- 2 Tsp cinnamon
How to Make
- Preheat oven to 350 degrees
- Prepare the flax eggs and let sit for 10 minutes. Mix 2 tbsp of ground flax meal with 4 tbsp of water.
- For the dry mix, add Ka’chava, cassava flour, almond flour, baking soda, sea salt and cinnamon to the bowl. Mix and sift to combine
- In another bowl, mash 2 1/2 bananas until they reach a more liquid consistency. Save 1/2 banana to slice thinly and top the muffins.
- Add in melted coconut oil, coconut nectar, vegan yogurt, flax eggs, almond extract and almond butter. Mix well to combine.
- Slowly add dry mix into wet mix until all combined. Don’t over mix the flour!Mix in 1/2 cup chocolate chips.
- Mix in 1/2 cup chocolate chips.
- Spoon batter in muffin tins and top with banana slices.
- Bake for 25 minutes and let cool. Enjoy!
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