These banana-based, cake-like muffins are sweet, moist, and a great way to put ripe bananas to use. The addition of chocolate chips on top provides a touch of decadence. Putting some cherry-juice infused craisins or nuts in the batter would also be a nice way to create different flavor and texture dimensions.
3 ripe bananas (mashed)
3 tablespoons coconut flour
1/3 cup cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil
1/4 cup honey
Approximately 1/4 cup chocolate chips
Preheat oven to 350 degrees. Line muffin tin with liners. Combine all ingredients (except for the chocolate chips) in a mixing bowl. Mix until well combined. Fill liners with batter about 2/3 of the way full. Top with chocolate chips. Bake for approximately 15 to 20 minutes. Cool. Consume.
(Note: Makes about 10 muffins.)
(Depending on how much I fill the liners, and the size of the bananas, I can get as few as 9 muffins, or as many as 11.)