Chocolate Chip & Banana Muffin Recipe

Looking for the perfect on the go snack that can satisfy the whole family?  This chocolate chip and banana muffin recipe certainly delivers!  Put your own spin on this recipe by adding additional ingredients such as shredded coconut, walnuts, cinnamon or perhaps all three.

Ingredients For Chocolate Chip & Banana Muffins:

  • 1 1/2 cups of flour OR rolled oat flour
  • 1 tsp baking soda
  • 2 tbsp almond milk
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 3 mashed bananas
  • 3/4 cup organic real maple syrup
  • 1/3 cup melted coconut oil
  • 1/2 cup of sugar free chocolate chips

Chocolate Chip & Banana Muffin Recipe Instructions:

  1. Preheat your oven to 325 and prep muffin pans
  2. In a medium bowl, sift together your flour, baking soda, baking powder, and salt. Set this bowl aside.
  3. In a smaller bowl, mix together your eggs and almond milk.
  4. Now, in a large mixing bowl, cream together the bananas, maple syrup, and coconut oil.
  5. Mix in the egg alternative from the small bowl from the 4th step above.
  6. Slowly fold in the flour mixture from the first bowl and the sugar free chocolate chips
  7. You can top your muffins with anything you like!  I added Cinnamon, chocolate chips and coconut shreds to add some extra zing to my banana muffin recipe.
  8. Cook time: 12-15 minutes

If you enjoyed this recipe, click here to try my Dessert Recipe for Paleo Friendly Chocolate Coconut Bars.  What is Paleo?  Click here to read Paleo diet: What is it and why is it so popular?

Vegan Oatmeal Chocolate Chip Cookies

These vegan oatmeal chocolate chip cookies taste as good as they look!!  Parent and kid approved, they are a great mid day snack to treat your taste buds and fuel your body right.

INGREDIENTS:

  • 1 cup gluten free oats
  • 1/4 cup maple syrup
  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt
  • 1 tsp of vanilla extract
  • 2 tbsp melted coconut oil
  • 2 tbsp cashew butter
  • 1 tbsp flaxseed
  • Handful of vegan chocolate chips

DIRECTIONS:

  1. Mix wet ingredients first and then add in dry ingredients
  2. Add in the chocolate chips
  3. Freeze dough for 10 minutes
  4. Roll dough into balls and flatten with hands
  5. Bake 350 for 10 minutes
  6. ENJOY!!

Looking for more vegan snacking idea’s?  Click here for my Gluten free Vegan Fat Bombs!

Chewy Chocolate Chip Cookies

These thick and chewy chocolate chip cookies are sure to make any mouth water! Not only are they easy to make, they’re also a healthier than other cookies.

INGREDIENTS:

-1 cup & 2 tbsp of almond flour
-2 tbsp coconut flour
-1 organic egg
-1/4 cup raw honey
-1/4 cup avocado oil
-1 tsp vanilla
-1/2 tsp pink salt
-1/4 cup almond milk
-Desired amount of chocolate chips

DIRECTIONS:

1.Mix together egg, honey, avocado oil, vanilla, salt, and almond milk
2.Add almond and coconut flour mix. MIX WELL.
3. Add in chocolate chips
4.Place in fridge for 20 minutes
5. Form into balls with avocado oiled hands. Press flat
6. Bake at 350 for 11-13 minutes. Let cool. Cookies will look slightly “doughy”

Lastly enjoy every single satisfying bite of these thick and chewy chocolate chip cookies!

VEGAN COOKIES & CREAM BARS

These cookies & cream bars are gluten free, dairy free, only contains natural sugars and is a healthier alternative to traditional desserts!  I hope you guys enjoy this fun and tasty recipe, I’m looking forward to feedback! ✨

INGREDIENTS:

Cookies Bottom Layer:

-1 cup pecans
-1 cup almonds
-1/2 cup cacao powder
-1/2 cup sulphur free coconut flakes
-1/4 cup organic 100% maple syrup (optional: if you want for more sweetness, I didn’t use it for this recipe)
-4 dates
-1/4 tsp sea salt

Cream Layer:

-1/2 cup soaked raw soaked cashews
-1 cup coconut butter
-1/3 cup coconut milk
Optional to add a date or 1/4 cup of 100% organic maple syrup depending on what you like.  For my top layer I didn’t add anything
-1/2 bar of giddyyoyo dark chocolate

INSTRUCTIONS:

1. In a food processor or blender, process pecans and almonds until they are in fine little pieces. Mix together all other bottom layer ingredients until everything is mixed evenly.

2. Use a baking sheet to line a glass dish. Pat mixture in the dish and place in the freezer for 1 hour.

3. For the cream, process cashews, coconut butter, and coconut milk until creamy. Add the rest of the ingredients and mix.

4. Place cream on top of the base cookies layer and add your crushed chocolate.

5. Place back into the freezer and wait 1 hour until serving.

And then as always, ENJOY!!  If you liked this recipe, click here for my Paleo Friendly Chocolate Coconut Bars.

Chocolate Peppermint Fat Bombs

chocolate peppermint

Now that Halloween is over, it seems like everywhere you look people are already getting into the festive spirit!  And nothing screams Christmas like the cool taste of peppermint.  These delicious SUGAR FREE Chocolate Peppermint Fat Bombs are a great way to welcome in the holidays and steer clear from other high calorie, loaded in sugar desserts.

Ingredients:

PEPPERMINT FILLING:

– 1/2 cup coconut butter melted
– 1/2 cup coconut oil melted
– 1 teaspoon peppermint extract
– 12 drops of stevia

CHOCOLATE COATING:

– 1/2 cup cacao powder
– 1/2 cup coconut oil melted
– 20 drops of stevia
– 1 teaspoon of vanilla extract

How to make:

1. Peppermint Filling: Combine melted coconut butter, coconut oil, peppermint extract, and stevia.  Melt the coconut butter in a jar and place the jar in a boiling pot of water (1-2 inches of water) and melt coconut oil separately in another pot.  After mix all ingredients thoroughly.  With a tablespoon, fill mini cupcake liners or silicon molds with the mixture (2tbsp of mixture per cupcake hold).  Freeze until solid.

2. Chocolate Coating: Mix all the coating ingredients.  Remove peppermint fat bombs from whichever kitchen tool you froze them in.  With a fork, place each peppermint fat bomb into the chocolate coating thoroughly, place on parchment paper and freeze.  If you have extra chocolate, coat again after the first freeze.

NUTRITION FACTS PER FAT BOMB:

– 167 Calories
– 17 grams fat
– 1.6 net carbs
– 1.1 grams of protein

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