Choco-chip BPB Muffins

Choc-chip BPB Muffins

2 large ripe bananas, mashed

2 large eggs

1/4 cup peanut butter

1/4 cup agave nectar (you could also use honey)

1 tsp. vanilla

1/4 cup coconut flour

1/4 cup ground flax seed

1 tsp. baking soda

1/2 tsp. salt

 1/4 cup mini chocolate chips

Preheat oven to 350 degrees and line (or generously grease) 10 cups of a 12 cup muffin pan. In a large bowl combine the bananas, eggs, peanut butter, agave, and vanilla, and beat with a hand mixer until well incorporated. Then add in the coconut flour, flax seed, baking soda, and salt. Mix again until all the dry ingredients are wet. Fill the muffin cups until almost full, and sprinkle on the chocolate chips. Bake for 20 minutes, or until toothpick comes out clean. Remove from the pan and allow them to cool on a rack.

Full disclosure: I mixed my chips in, and because the batter was slack most of them went straight to the bottom, so it is better to just add them once the batter is in the cups. But there are not hard rules to this.  Just make it however you like, and don't worry about it.

After all, you could always nibble the stuck on chips off the paper lining like a ravenous animal. Everyone does that ... right?