Ingredients
12
12 servings
- •½ cup almond milk
- •½ cup coconut oil, melted
- •3 small bananas, mashed
- •2 eggs, lightly beaten
- •⅓ cup agave nectar
- •1 teaspoon vanilla extract
- •2 cups spelt flour
- •1 cup semi-sweet chocolate chips
- •2 teaspoons baking powder
- •½ teaspoon baking soda
- •½ teaspoon ground cinnamon
- •½ teaspoon salt
- •¼ teaspoon ground nutmeg
- •1 (.25 ounce) package unflavored gelatin
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
- Mix almond milk, coconut oil, bananas, eggs, agave nectar, and vanilla extract together in a medium mixing bowl until well blended.
- Combine flour, chocolate chips, baking powder, baking soda, cinnamon, salt, nutmeg, and gelatin in a large mixing bowl. Form a well in the center and add banana mixture all at once. Stir until just combined but still a bit lumpy. Fill the prepared muffin cups with batter.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 282
- Carbohydrate: 37g
- Fat: 14g
- Fiber: 3g
- Protein: 5g
- Sugar: 19g
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