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Before you jump to Paleo Choc Chip Banana Muffins recipe, you may want to read this short interesting healthy tips about Wholesome Energy Snacks.
Enjoying healthy foods makes all the difference in the way we feel. We are likely to feel way less gross after we increase our consumption of wholesome foods and lower our consumption of processed foods. A piece of pizza will not have you feeling as healthy as ingesting a fresh green salad. Sometimes it’s tough to find healthy foods for snacks between meals. Shopping for snack foods can be a challenge because you have countless options. There’s nothing like one of these healthy foods when you really need an energy-boosting treat.
Yogurt is a snack many people take for granted. In fact, many individuals will substitute a container of yogurt for a healthy lunch-something we really do not recommend. Low fat yogurt would make a amazing snack, nevertheless. It is a protein-rich resource of healthy nutritional vitamins. Yogurt is often eaten to help maintain the digestive system since it is so easily digestible by many people. Yogurt combines perfectly with nuts along with seeds. It’s an excellent way to enjoy a flavorful snack without having too much sugar.
A large variety of quick health snacks is easily available. Deciding to live a healthy life style can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to paleo choc chip banana muffins recipe. You can cook paleo choc chip banana muffins using 11 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Paleo Choc Chip Banana Muffins:
- Take 1 cup Almond Meal/Flour
- Prepare 1/4 cup Coconut Flour, sifted
- Prepare 1 tsp Baking Soda
- Take 1/2 tsp Salt
- Prepare 1 tsp Cinnamon
- You need 1/2 tsp Pumkin Pie Spice
- Prepare 2 tbsp Unrefined, Organic Coconut Oil, melted
- Prepare 3 Eggs
- Get 1/4 cup Real Maple Syrup
- Provide 2 Ripe Bananas, mashed
- Provide 2/3 cup Enjoy Life Chocolate Chips (I used dark)
Instructions to make Paleo Choc Chip Banana Muffins:
- Preheat oven to 350° and get muffin papers in a 12 count muffin pan. You may want to spray th papers with a little coconut oil cooking spray, I did not though.
- In a medium sized mixing bowl, combine all the dry ingredients (almond meal, coconut flour, baking soda, salt, cinnamon, and pumpkin pie spice).
- In a separate, small mixing bowl, beat the eggs, then add and mix the wet ingredients (coconut oil, maple syrup, and bananas) to the eggs.
- Add the wet ingredients to the dry and mix until combined, then fold in the chocolate chips.
- Fill the muffin papers 2/3 of the way full, then bake for 20 min. Let cool for at least 20 more minutes, then enjoy!
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