I thought my daughter liked bananas. She used to always eat bananas – whole bananas, sliced bananas with almond butter. Maybe she still does. Our old Nanny loved bananas. But now that she’s gone, I keep buying bananas out of habit, and guess what keeps happening?! No one is eating the damn bananas. So each and every week I have attempted to re-create the bananas into a healthy-ish SOMETHING. Each and every week I end up with some chalky disaster destined for the garbage. I know I am better than this, so I kept trying.
Finally, this happened. These Chocolate Chip Banana Muffins aren’t just good – they are great. It’s four days later and I’ve been eating two before bed and sometimes a 3rd in the middle of the night because I am basically this meme:
Anyhow, the next time you find yourself face-to-face with rotten bananas, I got you. And let me just preface this by saying that I follow a lot of Instagram accounts that try to create healthy-ish baked goods and then I want to copy them but I go and look at the recipes and they have 25 ingredients and I’m immediately over it. This is not that. 10 ingredients and you’re on your way to resurrecting those sorry bananas for the dessert afterlife!
3 overripe bananas
2 eggs, beaten
2 tB. butter, melted
1/4 cup coconut flour
1/2 cup mini chocolate chips
1/8 cup brown sugar
1 tsp. vanilla
1/2 tsp. cinnamon
pinch of nutmeg
pinch of Kosher Salt
PROCEDURE: Preheat oven 375 degrees. In a mixing bowl, mash your bananas. Add the vanilla, cinnamon, nutmeg and salt and mix well. In a separate dish, combine your butter and sugar. Mix well and then add the beaten eggs. Add the egg mixture to your bananas and combine. Add your coconut flour, mix again, and then finally add your chocolate chips until completely incorporated. Pour the mixture into 11 muffin tins. Yes, 11. I made this on the fly and it only made 11 muffins. If you’re lucky maybe you’ll get 12. Bake at 375 degrees for 20-25 minutes or until spongy and firm to the touch.
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