⅓cupnut butteralmond butter, peanut butter, or coconut peanut butter
1Tablespooncoconut oilmelted
three eggs
⅓cup+ 2 Tbs coconut flour
1teaspooncinnamon
1teaspoonsalt
1teaspoonbaking powder
1teaspoonbaking soda
½cupchocolate chips
½cupwalnuts
Instructions
Heat over to 350 degrees and prepare muffin pan with either liners or by greasing the pan with coconut oil.
In a stand mixer, using the paddle attachment, mash the bananas. Add the nut butter, coconut oil, vanilla, and eggs until combined. (If you are using the coconut peanut butter, omit the coconut oil.)
In a separate bowl, mix together the flour, baking powder, baking soda and salt.
Fold the dry mixture into the wet.
Fold the chocolate chips and walnuts into the batter.
Divide the batter between the muffin tins. I like to use an ice cream scoop for the large muffins or a small cookie scoop when I am making mini-muffins.
Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.