These naturally-sweetened, grain-free banana chocolate chip muffins are really something special. Not only do they make for a delightful little treat or snack, but they provide the gut with a dose of resistant starch via green banana flour.
Resistant what? Yes, resistant starch, which “resists digestion” and feeds the healthy gut bacteria. This can contribute to better insulin sensitivity, improved blood fats, increased satiety, better digestion and more. Cooked and cooled white potatoes, fresh green bananas and green plantains are other legit sources. If you want to learn more about it, visit HERE.
Also, if you’re looking for other ways to use green banana flour, check out my no-bake chocolate banana walnut bites.
Cheers and enjoy!
- 3/4 cup green banana flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 10-12 medjool dates, pitted and soaked in boiling water for 5 minutes
- 1/4 cup coconut oil, melted
- 2 eggs, preferably pasture-raised
- 2 tsp pure vanilla extract
- 2 tsp apple cider vinegar
- 1/2 good-quality dark chocolate chips
- 1 medium just-ripe banana, peeled and sliced about 1/4" thick or so
Preheat oven to 350 degrees F. Line with 9 parchment paper muffin liners and set aside.
In a large mixing bowl, stir together the green banana flour, baking soda and sea salt.
After the dates have soaked, blend in food processor until a sticky paste forms. Then, add to the mixing bowl with the eggs, vanilla and apple cider vinegar. Lastly, fold in the dark chocolate chips.
Scoop batter into lined muffin tins, filling each tin about 3/4 full. Top each muffin with a banana slice. Place in preheated oven and bake 20-25 minutes or until toothpick inserted in the center comes out clean.
Cool in muffin tin for about 5 minutes before removing and then transfer to cooling rack to cool further.