These muffins are a favorite among the kids in my neighbourhood as an after school snack. They are also great as a quick breakfast on the run.
2 medium ripe bananas
235 ml almond milk (vanilla or unsweetened)
1/4 cup maple syrup
1 tsp vanilla extract
1/4 cup coconut oil
2 cups quinoa flour (if you tolerate gluten, spelt flour works great too but you'll need to reduce the amount of almond milk by about 2 Tbsp)
6 Tbps coconut sugar
2 tsp baking powder
1.5 tsp cinnamon
1/2 tsp baking soda
1/2 cup chopped walnuts (optional)
1/2 cup chocolate chips
Mix all wet ingredients in blender until smooth. Mix all dry ingredients in bowl. Pour wet mixture into dry and mix well. Fill greased muffin tins. Bake at 350 degrees for 25 minutes. Let cool for at least 10 minutes.