Cashew Butter Chocolate Chip Muffins

Edit

Servings: 12 Prep: 10 min Cook: 30 min Dairy Free Gluten Free Low Carb Paleo Pescetarian Vegetarian Kids Make Ahead Breakfast Oven Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Cashew Butter, Ripe Banana, Coconut Flour, Ground Flaxseed, Dark Chocolate Chips

Ingredients

½ cup cashew butter ⚠

1 ripe banana ⚠

2 eggs

¼ cup honey

⅓ cup coconut flour ⚠

2 tablespoons ground flaxseed ⚠

1 teaspoon vanilla

½ teaspoon baking soda

¼ cup dark chocolate chips ⚠

Instructions

1. Preheat oven to 375F. Grease a muffin pan with coconut oil or use paper muffin cups.

2. Blend all ingredients in a blender, except for chocolate chips. Blend until batter is smooth.

3. Stir in chocolate chips by hand.

4. Pour batter into prepared muffin pan or muffin cups. Fill each cup 3/4 full.

5. Bake for 12-14 minutes, until a toothpick inserted into the middle comes out clean.

6. Allow muffins to cool for at least 10 minutes before removing.

7. Serve immediately or store in an air-tight container for up to a week.

Per serving incomplete

Cal

Carbs

Fat

Protein

Carbs 70%

Fat 19%

Protein 11%