Lots of goodness in a small carry along package! A healthier recipe that is both filling and satisfying and is good for the brain!  Flax meal adds brain healthy omega 3 fatty acids and gut friendly whole spelt flour.  Spelt flour tends to be better tolerated if you find wheat difficult to digest. Spelt is water soluble too so it keeps the muffins fluffy and the muffins have MCT oils in them too by using coconut oil 😉

Spelt flour is water soluble and makes nice fluffy muffins and is sometimes better tolerated if you have wheat sensitivities. 

PREHEAT OVEN TO 350F AND GREASE MUFFIN TINS. RECIPE MAKES 12 MUFFINS

INGREDIENTS:

4 Mashed Bananas

1/3 cup melted coconut oil

1 egg

1 tsp vanilla extract (optional)

1 1/2 cups whole spelt flour (or gluten free flour mix)

1/4 cup flax meal

2/3 cup coconut sugar

1 tsp baking powder

1 tsp baking soda

1/2 cup semi-sweet chocolate chips

DIRECTIONS

Melt the coconut oil and mix with mashed bananas, egg, vanilla extract until smooth.  Add coconut sugar.

In a separate bowl mix the remaining dry ingredients until incorporated.

Add the dry mixture to the wet and mix until moist.  Don’t over mix.

Add 1/2 cup semi-sweet chocolate chips, if using.

Divide batter into 12 individual muffin tins.

Bake 20-25 minutes. Don’t over cook.

Let cool on a wire rack and enjoy!

Store in an airtight container for 3-4 days or freeze.