Paleo Banana-chocolate chip muffins

With holidays around the corner, it’s a struggle finding a dessert that is AIP compliant. This recipe includes eggs and dark chocolate which is part of the re-introduction stage. I waited 5 months before re-introducing and it was worth the wait. Be sure to take note of any negative symptoms or reactions you have before re-introducing another food item. This banana chocolate chip muffin is the perfect way to use up ripe bananas and satisfy a sweet tooth!

What you’ll need:

• 1 and 1/2 cups of Anthonys Cassava flour
• 1/2 teaspoon of kosher salt
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 2-3 ripe bananas 
• 1/2 cup maple syrup
•  1/2 cup of coconut oil
•  1 large egg
• 1 teaspoon of vanilla extract
• 1/2 cup of dark chocolate chips 
•  Maldon salt to season
• Cinnamon to season

-Pre heat your oven to 350 °F. 

-Mix together cassava flour, kosher salt, baking powder, and baking soda.

-In another bowl, use a hand mixer to mix together the bananas, maple syrup, coconut oil, vanilla extract, and egg. 

- Slowly add in the dry ingredients and mix together for 2 minutes. 

-Using a spatula, fold in the dark chocolate chips.

-Fill each muffin tin 3/4 leaving some space at the top. Sprinkle some cinnamon & Maldon sea salt on top. 

-Bake for 20-24 minutes. Checking occasionally to make sure it is not burning. 

-Cool for 5 minutes before transferring to a cooling rack.