Chocolate Chip Muffins | Gluten & Dairy Free

Ingredients: –

  • 2 ripe bananas
  • 2 eggs
  • 1/2 cup peanut butter
  • 1/2 cup almond butter
  • 1/4 cup maple syrup
  • 1/2 tbsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 cup dairy free chocolate chips (plus some extra for the topping)


– Pre-heat the oven to 400 deg F and grease a 12 count muffin tin with some coconut oil.

– Smash the two bananas in a bowl. Add the peanut & almond butter and whisk until well combined.

– Add the eggs, vanilla, maple syrup, baking powder and salt & whisk.

– Finally fold in the chocolate chips.

– Divide the batter equally in a 12 count muffin pan. Sprinkle each muffin with some extra chocolate chips.

– Bake in the preheated oven at 400 deg F for 14 minutes or until a toothpick inserted comes out clean.

– These muffins stay well in an airtight container refrigerated for up to a week


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