Healthy Banana Chocolate Chip Muffins
Each year, as Easter was approaching, my Mom would ask if my sister and I wanted to help with the food at church after the sunrise service. My sister declined and preferred more sleep, and I excitedly said yes, wanting to be in on all the action. My Mom was in charge of setting up all of the food for a crowd full of people who came after a lovely sunrise service, recognizing the real reason for celebrating Easter in all of it’s goodness. They came with full hearts and empty stomaches, ready to eat some yummy breakfast foods while sipping hot coffee to take off the chill from the outdoors.
My Mom and I would drive to a local bakery, picking up dozens of muffins and donuts galore. When we got to church, we poured endless cups of chocolate milk, prepped the coffee, cut each muffins perfectly, and delicately arranged each donut in beautiful fashion. The breakfast after the sunrise service is a memory I think back on every Easter. After focusing on the real reason of Easter, I quickly think of going to a local bakery and picking up food for dozens of people.
Don’t get me wrong, I’m the first to indulge in something to cure my sweet tooth, but as this season rolls around, I wanted a tasty alternative to the norm. A memory that left my heart and stomach feeling happy. 🙂 These healthy muffins are filling and chocolatey, leaving nothing to be desired. They are without-a-doubt the best when paired with coffee and slowly eaten with the ones you love during the Easter season.
Ingredients:
- 3 cups super-fine almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp whole ground flax seed meal
- 1/4 cup unsweetened dark chocolate cocoa powder
- 2 ripe bananas, mashed
- 3 eggs, beaten
- 1/4 cup almond butter
- 4 Tbsp pure maple syrup
- 1/2 cup dark chocolate chip morsels
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What to do:
Preheat oven to 350 degrees. Combine all dry ingredients (except the chocolate morsels) together in a medium-sized bowl. Set aside. Combine bananas, eggs, almond butter, and maple syrup together. Whisk. Fold in dry ingredients with wet ingredients and slowly add morsels. Whisk until thoroughly mixed. Place muffin liners in a muffin tin and fill each liner about three quarters full. Bake for about 30 mins or until you stick a toothpick in and it comes out clean. Pour some coffee and enjoy!
*Makes about 18 muffins*
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This week was a smooth one! God completely blessed me with a great week after a really difficult one last week. To top it off, I have the day off today and we have a wedding tonight for such a sweet couple. 🙂
You know I’m a fan of, ‘
My 
The beach trip I surprised Eric with last year around this time. And breakfast in bed. 🙂
That the countdown to summer is on! 🙂
 book. I kind of do too!) I also feel like I should buy 
 just to have on hand in my kitchen because I adore her.
One.
Two. My girls.
Three. Greece and the entire crew on the trip.
Four. The day I was baptized.
Five. My family.
Other than 
Last night on a whim, we went out to dinner with friends and I downed some fish tacos that are my faaaaav! They made me think of