- 2 cups almond flour
- 3/4 tsp. baking soda
- 1/2 tsp. Himalayan pink sea salt
- 1/3 cup coconut oil melted
- 4 ripe bananas mashed
- 2/3 cups maple syrup
- 2 Tbsp. flaxseed (freshly ground) or substitute 2 real eggs
- 6 Tbsp. hot water
- 1 tsp. Vanilla extract
- 1/4 cup pecans chopped
- 1/2 cup Lily's Chocolate Chips (vegan + stevia-sweetened)
- Make the flax eggs: I grind 2 Tbsp. whole flaxseed in a coffee grinder to maintain freshness and nutritional value. Then combine 2 Tbsp. ground flaxseed with 6 Tbsp. hot water, mix well, and refrigerate for 15 minutes before using.
- Preheat oven to 350 and line a muffin tin with paper liners.
- In med. bowl, whisk flour, baking soda and sea salt. In a larger bowl, mix oil, bananas, maple syrup, flax eggs, vanilla. Add the dry to the wet, bit by bit until you have a batter. Fold in pecans and chocolate chips.
- Pour into muffin tin and cook for about 21 minutes or until golden brown.
Check out our free Navigating Coronavirus program if you would like more pantry-friendly recipes during the COVID-19 pandemic!
Leave a Reply