YUM. I made these muffins yesterday morning and there is only 1 that remains. My husband ate 10 of these in 12 hours. Yes, I said 10. That’s basically a muffin every hour. I mean, wow. That’s really pigging out. But I can’t say I blame him. And I’m really thankful he ate 99% of the muffins, because if he didn’t, I would have. Needless to say, they are really addicting. And just god damn delicious. It all happened because I had two really sad overripe bananas just hanging out on my counter yesterday morning. I was going to make my Saturday Morning Pancakes for breakfast, but then those bananas just kept staring at me. USE ME. MAKE ME they said. And why not? Perfect excuse to come up with a new recipe to share on the good ole blog.

These muffins are gluten free/grain free (of course) and are the perfect thing to make on Christmas morning. Tons of holiday spices are packed into these guys and the bananas just give the right amount of subtle banana flavor without overpowering. And of course adding chocolate chips (and walnuts) just add to the sweetly deliciousness that are these muffins. Now — the icing on the cake (or in this case the muffin); the streusel topping. I made a few of the muffins without the streusel topping and they were also fantastic, but of course topping anything with chocolate. nuts, honey and cinnamon — I mean, doesn’t that just make everything taste that much better? Yes. Yes, it does.

(whew. long title)
2 overripe banana, mashed
4 beaten eggs at room temperature
1/2 cup of agave nectar or honey
1/4 cup of almond milk (or light coconut milk)
3 tablespoons of coconut oil (liquid form)
1/2 cup of coconut flour
1/4 cup of arrowroot powder
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of ginger powder
1/4 teaspoon of cloves
1/2 teaspoon of sea salt
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/3 cup of chopped walnuts
1/3 cup of Enjoy Life Chocolate Chips
Makes a dozen muffins

1/3 cup of chopped walnuts
1/3 cup of Enjoy Life Chocolate Chips
1 tablespoon of agave nectar or honey
1/2 teaspoon of cinnamon
1 pack of truvia

Preheat oven to 350 degrees. Place muffin liners into a regular sized muffin tray. In a large bowl combine the the first 5 ingredients (all the wet) and blend with an electric blender. In a separate bowl, combine the next 9 ingredients (all the dry) and stir together till combined. Blend the dry ingredients into the wet. Stir in your walnuts and chocolate chips. Using an ice cream scooper, fill muffin cups (almost) to the top. (You should have enough batter for exactly a dozen). Bake the muffins for 30 to 40 minutes or until a toothpick comes out clean when inserting it into the center of a muffin. While the muffins are baking, make your Streusel Topping by combining all ingredients and stirring with a spoon until combined. After the muffins have baked for 10 minutes, take them out and add your Streusel Topping to each muffin by adding a spoonful to the top of each muffin. Using the back of the spoon lightly press the topping into the muffin (VERY lightly so you don’t squish the muffin as the batter is still soft). Return to oven and bake for the remaining time. Let cool and enjoy! I will definately be making these Christmas morning! Happy Holidays 🙂

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