Banana Coconut Chocolate Chip Muffins

For the last few weeks I have been making my own coconut milk. One of the benefits of making coconut milk is having your own coconut flour at the end of the process! This site provides a good how-to for home-made coconut milk/flour. You really can’t go wrong with home-made coconut milk since the flavor tastes much better than canned. I decided to use these ingredients in a filling breakfast recipe and the first thing I thought of was muffins. These muffins are made almost entirely out of coconut, banana and chocolate, no all purpose flour or sugar needed. They make a great breakfast muffin and will allow you to eat chocolate for breakfast guilt free!

Ingredients:

• 6 eggs
• 1/3 cup coconut milk
• 1 tbsp maple syrup (optional)
• 1 tsp salt
• 1 tsp vanilla extract
• 1/4 cup coconut oil, melted
• 3/4 cup coconut flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 cup mashed ripe bananas (about 3 bananas)
• 1/2 cup dark chocolate chips

Directions:

1. In a large bowl, combine eggs, coconut milk, maple syrup, sea salt, and vanilla extract. Whisk to combine and set aside.
2. Sift coconut flour, baking powder, baking soda, and cinnamon into the wet ingredients. Whisk vigorously until no lumps remain. Stir in melted coconut oil until well combined.
3. Fold in banana and chocolate chips until incorporated.
4. Preheat oven to 375. Line a 12-cup muffin pan with paper liners.
5. Fill the muffin tins halfway with batter. Sprinkle each muffin with a few additional chocolate chips.
6. Bake muffins for 15 to 18 minutes or until muffins spring back when pressed gently. Once baked, cool for 10 minutes.