One of the best banana-chocolate chip muffins I’ve ever had, made with coconut flour. No butter or oil needed.
Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
Blend bananas, eggs, coconut flour, stevia, baking powder, and salt together in a bowl with a whisk or a fork. Stir in chocolate chips.
Pour mixture evenly between the prepared muffin cups, filling each about 1/2 inch from the top as these muffins won’t rise as much as others.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 5 minutes and transfer to a paper towel-lined plate; the moisture from the bananas will leak through the liners a little and this is normal.
Per Serving: 102 calories; protein 3.2g; carbohydrates 16.3g; fat 3.9g; cholesterol 55.8mg; sodium 211.4mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.