Banana Bread Chocolate Chip Muffins
Egg-free Banana Bread Muffins
  • 2cups almond flour
  • 3/4tsp. baking soda
  • 1/2tsp. Himalayan pink sea salt
  • 1/3cup coconut oilmelted
  • 4 ripe bananasmashed
  • 2/3cups maple syrup
  • 2Tbsp. flaxseed(freshly ground) or substitute 2 real eggs
  • 6Tbsp. hot water
  • 1tsp. Vanilla extract
  • 1/4cup pecanschopped
  • 1/2cup Lily’s Chocolate Chips(vegan + stevia-sweetened)
  1. 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.
  2. Preheat oven to 350 and line a muffin tin with paper liners.
  3. 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.
  4. Pour into muffin tin and cook for about 21 minutes or until golden brown.
Recipe Notes

Lily’s Chocolate Chips

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