During the school year, mornings are crazy and sometimes we don’t have time to sit at the table for breakfast.  I still want the kids to have breakfast but sometimes it has to be something they can eat in the car on the way to school.  This is when grab and go items like muffins, granola bars, fruit and shakes come in handy, but I also want these items to be healthy.  There are so many choices in the stores but not all are healthy for you and it gets confusing when the label says “natural” or “wholesome” but the ingredients tell another story.  When trying to cut out processed foods, it certainly narrows down the “good” store choices to almost zero.  So it comes back to me to try to plan ahead and make something from scratch.  This way I can be sure that we are eating healthy and keeping with the diet plan.

My kids love bananas.  Add some chocolate and we have a combo they can’t pass up.  These chocolate chip banana muffins were a hit with my kids and they didn’t just eat them for breakfast, they also ate them for a snack.

These are a kid approved, two thumbs up rating .    

They are moist and the combination of the banana with the dark chocolate chips is so delicious.  Give them a try to help make your morning a little easier too and let me know what you think.  Click here for a printable version of the Chocolate Chip Banana Muffins.

Chocolate Chip Banana Muffins (Paleo)

Ingredients:

½ cup butter 2/3 cup coconut sugar
1 cup mashed banana (about 2 medium bananas) 1 large egg
1 tsp vanilla 1/3 cup unsweetened almond milk
¾ tsp cream of tartar 1 tsp baking soda
½ tsp cinnamon ½ tsp salt
1 cup almond flour 2/3 cup arrow root flour
4 Tbs + 4 tsp coconut flour 1 cup chocolate chips (I use enjoy life brand)

Directions:

1. Preheat oven to 350. Lightly grease muffin tin with coconut oil (I use coconut oil spray). 
2. Use a mixer and beat together the butter and coconut sugar until smooth.
3. Add mashed banana and blend well, then add egg, vanilla and almond milk and blend well.
4. Combine dry ingredients, except chips, and add to mixer until smooth.
5. Stir in chocolate chips.
6. Use a large spoon or scoop and fill muffin cups. Sprinkle with coarse raw sugar (optional).
7. Bake 20-25 minutes, or until toothpick comes out clean when inserted in center of muffin.
8. Remove from oven, and cool in pan a few minutes. Once they are safe to touch, remove muffins from pan and cool on rack.  Or, if you’re like me, eat one when they are warm and the chocolate is still gooey.  Have to make sure they are good enough for the rest of the family, right?