Banana Chocolate Chip Muffins

This recipe makes a lot of muffins, 2 dozen to be exact. I had some bananas on the verge of spoiling and when that happens there is only one thing you can do as far as I'm concerned: make banana muffins! I stuck one dozen of them in the freezer after I baked them (and cooled them) so we could have them later on and the family is munching on the other dozen this week. 

Now, while we're on the subject of banana spoilage, here's a little trick to make them last longer: 

The little piece of foil at the top does wonders! Don't freak out too much when the peels start to turn dark though. Research has shown this actually BOOSTS the nutrient content of the banana which is great news for your body!

Now, back to the muffins. My kids will eat just about anything with chocolate chips. Luckily, I found some great tasting dark chocolate chips at Sprouts with a cocoa content of over 50% which is what I used  in this recipe.

Preheat oven to 350 degrees and grease your muffin tins with some coconut oil or silicone cupcake/muffin molds work great too!

3/4 C Unrefined Organic Coconut Oil

1 1/2 C Coconut Sugar

2 teaspoons vanilla extract

4 eggs

4 C Organic flour or Organic Spelt Flour

2 teaspoons Real Salt

2 teaspoons baking soda

6 ripe bananas

1 1/2 C Dark chocolate chips

In a mixer, cream coconut oil, coconut sugar, eggs and vanilla until smooth. In a separate bowl combine all dry ingredients except the chips. Also in another container mash your bananas to add at the end. With the mixer on low, slowly add dry ingredients to wet mixture until just combined. Next, add in mashed bananas until combined. Pour in the chocolate chips and mix just enough to get them all through the batter. Spoon into muffin tins or silicone molds and bake for 20-25 mins. Makes 2 dozen muffins.