Banana chocolate and Almond Butter Muffins


Another favorite that incorporates your overripe ?BANANAS?! Have shared this recipe in the past but since it’s @Winecoach’s all time favorite, why not share again! Looks naughty but SO GOOD for you: a Guilt-Free dessert filled with flavor, fiber and omegas! Share the recipe with a Banana Lover:


Healthy Banana chocolate chip and Almond Butter Chocolate  Muffins


½ cup oat flour (or regular oats if using a high speed blender)

½ cup almond meal/flour

¼ cup ground flax seed 

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 large super ripe bananas, mashed 

¼ cup greek yogurt 

¼ cup unsweetened applesauce

2 heaping tbsp almond butter (May sub peanut butter if you wish)

1 tablespoons macadamia oil, or other 

¼ cup honey or agave nectar 

1 egg white

1 teaspoon vanilla

¼ cup mini dark chocolate chips (and more to sprinkle on top

Optional: ¼ cup chopped almonds or pecans (for the crunch!) 

Preheat oven to 350 and grease muffin pan. I used coconut oil spray.
Combine all dry ingredients in a large bowl. In a smaller bowl or high speed blender, add/mash the bananas. Add the yogurt, almond  butter, oil, unsweetened applesauce, honey, egg white and vanilla; whisk to combine. 
Gently stir the wet ingredients into the dry until just combined, scraping the sides. Fold in the chocolate chips and chopped nuts. Pour batter into prepared muffin pan, adding a chocolate sprinkle over the top – bake for 20-25 minutes but keep a close watch on them!They bake quickly. Done when golden brown. Go super well with coffee baileys! Just sayin…. ?!
Xoxo, Ana
Count Colors, NOT Calories!
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