There’s nothing more satisfying to me as a mama of two than watching my little ones bite into and enjoy eating something that I know is giving them vital nutrients and keeping their blood sugar balanced. I try to avoid the sugar crash and violent mood swings that inevitably follows after a sweet treat, both for myself and my children, something I know most mamas will appreciate!
One tip for making your baked goods gut-healthy and blood-sugar balancing is to use almond flour instead of regular flour or a blend of almond flour and tapioca flour for a more fluffy texture. Substituting almond flour for regular flour turns any baked good from a blood sugar roller coaster to a hearty, healthy breakfast or snack.
Personally, I also love sweets that are ooh so naturally sweet and biome and blood sugar friendly. It makes the sweet taste so much more complex when the flavors come from a mix of fruits/healthy grain free flours and biome friendly sweeteners like raw honey or maple syrup.
That's why these muffins have become a staple in this house. These banana chocolate chip almond flour muffins hit the spot and are completely guilt free. 😋
If you're looking for something to prep ahead for breakfast/snack/lunchboxes this week, these are kiddo and family approved 👍
Ingredients:
1 cup almond flour 1/2 cup coconut flour (or tapioca flour) 1 tsp pumpkin pie spice 2-3 eggs, lightly beaten 2 TBS ground flax seed (optional) 1 tsp salt 1/2 tsp baking soda 1 tsp vanilla extract 3 TBS melted coconut oil 3 large bananas (ripe) 1/2 cup semi-sweet chocolate chips (or use Lily's sugar free). 1/4 cup honey (optional) 1/4 cup chopped pecans or walnuts (optional)
Directions
In a large bowl, combine the flours, flax (if using), salt, baking powder, baking soda, and cinnamon.
In a small bowl, beat eggs, apple sauce, butter and bananas: stir into dry ingredients just until moistened. Add 1 cup of chocolate chips if desired. Fill greased or paper lined muffin cups three fourths full.
Preheat oven to 350 degrees Fahrenheit. Bake the muffins for 18-20 minutes, or until golden on top and a skewer comes out clean.
Let the muffins cool in the pan for 10-15 minutes before eating. Enjoy!