Choco-Nana Muffins

Choco-Nana Muffins
Recipe modified from GSGLIfe

These muffins are sure to give you the chocolate and banana fix you’ve been looking for.
A good source of fiber, omega 3’s, and flavor too. It’s pretty much half muffin, half amazing.

Ingredients
2/3 cup coconut milk (unsweetened)
2 tablespoon Grade B maple syrup
1 teaspoon organic vanilla extract
3 tablespoon organic and raw coconut oil
1 ripe banana
2/3 cup buckwheat flour
1/4 cup organic and raw cacao powder
1 scoop vegan chocolate protein
2T ground flax
2 teaspoon baking powder (Aluminum Free)
1/4 teaspoon sea salt

Directions
1.) Stir together the flax, coconut milk, maple syrup, vanilla, and coconut oil in a small bowl

2.) Let sit while you preheat the oven to 400 degrees and grease a 24-cup mini muffin tin with nonstick spray

3.) In a separate bowl, stir together the banana, buckwheat flour, cacao powder, baking powder, and salt

4.) Stir in the wet ingredients and mix thoroughly. Spoon into prepared muffin tin, filling up to about half way

5.) Bake for about 15 minutes or until a toothpick inserted into the center of a muffin comes out clean

6.) Remove from tin, using a paring knife around the edges as needed, and let cool on a wire rack

7.) Serve warm, chilled, or at room temp

Pro Tips: Store in an airtight container in the fridge for up to 5 days or freeze in a zip top freezer bag for up to 3 months

Live Life Optimally,
Kristie