3 large ripe bananas (with brown spots on skin)
3 eggs, pastured are always best
1 tsp pure vanilla extract
½ cup melted ghee or coconut oil, not hot
1 tsp fresh cinnamon (I like Vietnamese)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3 cups almond flour
1/4 cup dark chocolate chips
-Preheat oven to 350 and put paper wrappers in muffin tin or use Silicone cups. Set aside.
-In a food processor, add bananas, eggs, vanilla, ghee/oil, cinnamon, and blend on low 1-2 minutes OR mash bananas using a potato masher, then mix in with other ingredients. Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula (do not use the blender with the final step).
-Using an ice cream scoop or large spoon, divide batter between 12 muffins and bake 27-30 minutes, or until golden brown and toothpick inserted comes out clean. Remove from the oven, let cool 20 minutes before serving.
Store: In a cool dry place (or refrigerate) for up to 5 days. Freeze for up to 3 months.