Infused Low Carb Grain-Free Chocolate Chip Banana Muffins

AuthorMy Edibles ChefCategory, DifficultyBeginner

These low carb grain-free chocolate banana muffins are fast & simple to make. They are perfect for breakfast, dessert or snacks on the go. Infuse with cannabis coconut oil & use dark chocolate chips to keep these muffins dairy-free & gluten-free.

Yields12 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 3 large overripe bananas
 3 eggs, room temperature
 ¼ cup raw turbinado sugar
 ½ tsp vanilla extract
 1 cup almond flour
 ¼ cup coconut flour
 1 tsp baking powder
 ½ tsp baking soda
 ¼ tsp xanthan gum
 ½ tsp sea salt
  cup cannabis coconut oil
 ½ cup mini dark chocolate chips

1

Preheat oven to 350ºF/175ºC. Place the liners into the muffin pan.

2

Mash the bananas and place them into a bowl. Beat in the eggs, sugar & vanilla.

3

In a separate bowl blend together the flours, baking powder, baking soda, sea salt, xanthan gum.

4

Add the flour mixture to the banana mixture. Blend well.

5

Add the melted cannabis coconut oil & mix well. Mix in most of the chocolate chips, reserving a small amount to sprinkle on the tops before baking.

6

Using 2 oz muffin scoop portion the batter into the lined muffin pan. Sprinkle on the remaining chocolate chips.

7

Bake for 15-20 minutes until golden brown on the sides or a toothpick inserted comes out clean.

8

Cool the muffins & store in an airtight container in the fridge for up to 5 days.

**If muffins are not refrigerated they will go moldy quickly due to the high moisture content**

 

Ingredients

 3 large overripe bananas
 3 eggs, room temperature
 ¼ cup raw turbinado sugar
 ½ tsp vanilla extract
 1 cup almond flour
 ¼ cup coconut flour
 1 tsp baking powder
 ½ tsp baking soda
 ¼ tsp xanthan gum
 ½ tsp sea salt
  cup cannabis coconut oil
 ½ cup mini dark chocolate chips

Directions

1

Preheat oven to 350ºF/175ºC. Place the liners into the muffin pan.

2

Mash the bananas and place them into a bowl. Beat in the eggs, sugar & vanilla.

3

In a separate bowl blend together the flours, baking powder, baking soda, sea salt, xanthan gum.

4

Add the flour mixture to the banana mixture. Blend well.

5

Add the melted cannabis coconut oil & mix well. Mix in most of the chocolate chips, reserving a small amount to sprinkle on the tops before baking.

6

Using 2 oz muffin scoop portion the batter into the lined muffin pan. Sprinkle on the remaining chocolate chips.

7

Bake for 15-20 minutes until golden brown on the sides or a toothpick inserted comes out clean.

8

Cool the muffins & store in an airtight container in the fridge for up to 5 days.

**If muffins are not refrigerated they will go moldy quickly due to the high moisture content**

Infused Low Carb Grain-Free Chocolate Chip Banana Muffins

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