1/2cupor less stevia chocolate chips (or semisweet if you prefer)
Instructions
Preheat the oven to 350* and line a muffin tin with 20 parchment liners.
Combine the coconut oil and coconut palm sugar with an electric mixer until smooth (like you would blend butter and sugar in a traditional recipe).
Add the bananas and blend on medium-high speed until only small lumps remain.
Mix in the vanilla and eggs.
In a separate bowl, combine the remaining dry ingredients: oat flour, almond flour, flax meal, tapioca flour and baking powder. Add to the wet ingredients and mix until thoroughly combined.
Add the chocolate chips and stir to combine.
Pour the batter into the muffin cups. Fill to about 2/3 full.
Bake 22 minutes, until slightly golden and a toothpick inserted into the center comes out clean (except for melted chocolate).
Notes
This recipe also works as a loaf. See details in this recipe.Make these muffins vegan by swapping out the 3 eggs with make either 3 flax eggs or 6 tablespoons of aquafaba.