I am always looking for the perfect grain free, sugar-free recipe and I found inspiration over at Healthful Pursuit. I had not really used ground flax seeds in baking before seeing Leanne Vogel’s recipe. Who knew they could be so versatile! As you can see I have changed Leanne’s recipe quite a bit to fit my personal diet choices. I mention her recipe to give her kudos for the inspiration that spring boarded my muffin creation. I hope you enjoy!
3 ripe bananas
1 1/2 cups unsalted almond butter
3/4 cup nut milk or water
1 tablespoon of vanilla
3/4 cup ground flaxseed
1 1/2 teaspoon baking powder
1 10 ounce package of dark chocolate chips (Lily’s is a brand that uses stevia to sweeten their chips)
Preheat oven to 350 degrees and line a 12 or 18 count muffin tin with muffin liners.
Mix all ingredients together (except the chocolate chips) in a high powered blender. I use a Vitamix. Put mixture into a large bowl and add chocolate chips. Stir. Fill muffin liners full and pop into oven for 20 minutes. Makes 18 muffins.