I have been incredibly blessed with wonderful friends who introduced to me those little beauties. I have changed them slightly by making them more spiced, and less banana-y. I’ve been in search of a muffin that wasn’t too egg-y. So many gf/df muffins are way too dense. The flavor and consistency is spot on! I hope you enjoy these little bits of heaven at your next brunch or if you are looking for a quick breakfast treat. Now for the wholesome factor, you will discover that these Banana Chocolate Chip Muffins have no sugar except the honey and the chocolate chip. I’ve expressed my love for Enjoy Life products in the past because the have a great, rich sweetness that is so similar to real dairy chocolate. I’ve linked their website below for your educational viewing pleasure. My hubby also suggested making these with blueberries instead of the chocolate chips for a more fruity, healthier muffin. I also want to stress the importance of using VERY ripe bananas. A trick I use; once your bananas are starting to really brown, like not to sure if you should eat them brown, stick them in the freezer. Just pop them right in and save them for this glorious occasion. The bananas can thaw out on the counter for a few hours or you can pop them in the microwave for a few seconds. The sugars in bananas increase and they tell you by their brown spots. Thus-more brown, more sugar (more sweet). What a great way to sweeten up your treats without added processed sugar.

Ingredients:
Muffins
2 very ripe bananas (the more brown, the sweeter)
2 large eggs
1/2 cup almond or coconut milk
3 tablespoons honey
2 tablespoons coconut oil, melted
1/2 cup coconut flour
1/4 cup almond meal/flour
1/2 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 cup mini chocolate chips (I used EnjoyLife)

Streusel topping
1/4 cup chopped pecans
1 tablespoon honey
1 teaspoon cinnamon
chocolate chips for sprinkling on top

Directions:
1. Preheat oven to 350 degrees.
2. Cream together the melted coconut oil, honey, milk and bananas. Once combined, slowly add in the vanilla extract.
3. Add the eggs one at a time. Be sure to incorporate the eggs completely. Add apple cider vinegar and mix well.
4. Combine the dry ingredients into a separate bowl; coconut flour, almond flour, baking soda, salt, cinnamon, and ginger.
5. Slowly add the dry ingredients to the wet ingredients. Fold in the chocolate chips.
6. Make the streusel topping by combining the chopped pecans, honey and cinnamon in a separate bowl until it resembles course-ish crumbles.
7. Line muffin tin with liners and spoon batter (2-3 tablespoons). Top with streusel and chocolate chips.
8. Bake for 20-25 minutes or until a toothpick comes out clean when placed in the center.
9. Store in the refrigerator for one week.

http://enjoylifefoods.com/