Updated: Mar 3, 2020
Ever have too many spotted bananas? Never know what to do with them... then this recipe is for you!
Bananas can provide vital nutrients to people with alcoholism, hypertension, hemorrhoids, heart disorders, high cholesterol, ulcers, diarrhea, potassium deficiency, high blood pressure, edema and intestinal disturbances. They are good for the nerves, muscles, liver and kidneys, and they feed the good bacteria in the colon. They also help lessen pain, aid sleep, and enhance immune function.
Cinnamon has anti-septic properties and is widely used as a digestive aid that helps to relieve nausea, vomiting, diarrhea, and indigestion. It helps metabolize blood sugar.
Gluten Free, Refined Sugar Free, Dairy Free, Egg Free
Makes Approximately 24 Muffins
4-6 Ripe Bananas (Approximately 2 cups)
1 ½ cups Coconut Sugar
2 Tbsp. Gluten Free Baking Powder
2 Tbsp. Ground Cinnamon
1 tsp. Xanthan Gum
1/2 tsp. Sea Salt
1 cup Rice or Coconut Milk
1 cup Avocado Oil
Preheat your oven to 400 degrees Fahrenheit and line a standard muffin tin with 24 parchment cups (or mini muffin tins, makes about 24 big muffins – depending on the size)
In a medium sized bowl, add the bananas; mash until a thick paste. Set aside.
In a large bowl, combine the flour, coconut sugar, baking powder, cinnamon, xanthan gum and salt. Mix thoroughly. Once mixed add the wet ingredients to the bowl. Mix well with hand mixer.
With a spatula, or fork fold in and mix the banana. Once combined add the chocolate chips; stir until they are dispersed evenly. Let the batter stand for 10-15 minutes to thicken.
Use approximately ¼ cup of batter for regular sized muffins. Cook for approximately 20-25 minutes for the muffins until done. To tell they are done insert a toothpick in the center of the muffin. If it comes out clean, they are ready, if the toothpick comes out with batter on it then put in the oven for a little bit longer. They will be golden on the top, and fluffy to touch when they are done.
Let them cool down prior to eating. Enjoy!
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