These monkey muffins will have you swinging from the treetops!
Almond flour, quinoa and peanut butter pack a protien punch for these monkey muffins and a great start to the day or a mid morning snack. They are perfect for on the go and travel well! And who doesn’t love chocolate and banana? These are on heavy rotation in our home!
- Gluten free
- Dairy free
- Vegetarian
Ingredients:
- 1 1/2 cup cooked quinoa
- 2 eggs
- 1/4 cup cane or coconut sugar
- 1/2 cup natural peanut butter
- 2 ripe bananas
- 1 cup almond flour
- 2 tbsp tapioka starch/flour
- 1/4 cup hemp hearts (optional)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup dark chocolate chips (or more if you are a chocolate lover)
Directions:
- Preheat oven to 350F and line muffin tin with paper cups.
- Place cooked quinoa, coconut sugar (or cane sugar) and eggs, along with peanut butter in the blender and pulse until combined. Don’t over blend but blend well.
- Mash banana in a large mixing bowl, until creamy, and add contents from the blender, mixing together.
- In a small bowl, mix remaining dry ingredients, including chocolate chips, then add to wet ingredients stirring with a spatuala until well combined.
- Evenly scoop into 12 muffin cups and Bake for 40 minutes.
- Let cool before eating. Stores well in freezer.
Wonderful! Hope it was delicious!