I found this recipe on Pinterest and have made it many, MANY times. They freeze well and my kids absolutely love them. If you don't have a mini-muffin pan you can make these into regular size muffins however your bake time will need to increase to 20-24min depending on your oven.
1/4c. Almond Flour
1/4c. Coconut Flour
1tsp. Ground Cinnamon
1/4tsp. Ground Nutmeg
1/2tsp. Baking Soda
2 Mashed Bananas (the riper the better)
3 Eggs (whisked)
1/4c. Coconut Oil (melted)
2tsp. Vanilla Extract
1/2c. Chocolate Chips (choose dairy free if you would like to keep this recipe dairy free)
Grease your muffin tin with coconut oil or line with paper liners. Preheat your oven to 350F.
Combine all of your ingredients together except for the chocolate chips. I always start with the wet and then add my dry, it seems to combine better that way. You can also make it a one bowl recipe if you do this. Mash your bananas, then add your eggs, whisk them together and continue with the rest of the wet ingredients.
Mix everything until it is just combined and then add your chocolate chips.
Fill each well of your muffin tin 1/2 - 3/4 full.
Bake for 10-12min or until muffins spring back when you touch the tops (I usually need the full 12min)
Remove from the oven and transfer to a wire rack immediately to cool.
Store in the fridge for up to 1 week or in the freezer for up to 3 months, if they last that long!
Yield: 24 mini-muffins
This recipe doubles well.
I have also substituted the chocolate chips for frozen (or fresh) blueberries and they taste equally as good