Okay for all my banana bread lovers out there, this is YOUR recipe! I have made these muffins so many times I’ve lost count and every single time they’re a complete show stopper! In mini-muffin form they’re the perfect bite-sized dessert or to-go snack that are secretly rich in fiber!
4 mashed ripe bananas
1/3 cup melted coconut oil
1 pasture-raised egg (or flaxegg)
3/4 cup coconut sugar (or brown sugar)
1 cup GF flour
(I prefer Premium Gold GF All Purpose because it is made with high protein, high fiber grains like quinoa, buckwheat, amaranth, and flaxseed! But I have also used Bob’s Red Mill and Cup4Cup successfully in this recipe)
1/2 cup green banana flour
(This is the secret ingredient that makes it both delicious and fiber-rich! I have tried a few brands of green banana flour and I prefer to use Live Kuna because it is always high quality and has a great taste!)
2 tsp baking soda
1/2 cup dark chocolate chips
1/4 cup chopped walnuts
First get all of your ingredients together! And make sure the bananas are cheetah spotted (The ones pictured are more yellow because I had used all my cheetah spotted ones before remembering to take a picture. Ooops!)
First mix all of your wet ingredients together. I usually begin by mashing the bananas first and then adding in the melted coconut oil, whisked egg, and coconut sugar.
Next pour in both of your flours along with the baking soda and mix well.
So why is green banana flour my secret ingredient in this recipe?
Well, it’s a great source of resistant starch!
Resistant starch is a form of fiber that is currently under lots of research regarding gut health! It has been shown to benefit gut health by feeding beneficial microorganism in the colon and therefore supporting a healthy microflora. These microbes then produce beneficial metabolites known as short chain fatty acids (SCFA’s) which have been shown to reduce inflammation and nourish colon cells.
Long story short, fiber is extremely important for gut health and green bananas are a great source of fiber, specifically in the form of resistant starch!
For more info click here!
Lastly add in the chocolate chips and walnuts and stir until evenly combined.
The batter should be slightly thick but still goopy from the banana!
After the batter is all mixed lightly grease a mini-muffin tin (or a regular muffin tin) and fill each hole with a heaping tablespoon of the chocolate chip banana batter.
Bake in the oven at 350 degrees for 15-20 minutes or until they are starting to get golden brown on top and a toothpick comes out clean! (Regular muffins will need longer, around 25-35 minutes)
Let them cool in the pan for 5-6 minutes before removing. Remove them using a butter knife and let cool longer on a plate or bite into one warm and moist fresh from the oven! 🙂
*You can always modify the recipe to meet your needs though! If you want them lower in sugar maybe reduce to 1/2 cup or take out the chocolate chips. You can also add in some protein powder or collagen to add some extra protein as well!
One serving (based off the recipe made with Premium Gold flour and including the dark chocolate chips and walnuts):
(One serving is equivalent to two mini-muffins or one regular muffin)