Banana and Chocolate Chip Muffins

These Banana and Chocolate Chip Muffins are a classic. Mines are sweetened with bananas, are fluffy and moist. I topped them with an original crumb topping made with organic coconut oil, oats, peanut powder and more cacao nibs.

Ingredients:

yield: 9 muffins

3/4 cup flour

1/4 cup pea protein

2T cup organic agave

1 large/5.5 oz banana

1/2 tsp baking powder

2T raw cacao nibs

3/4 or 1 cup of water

A pinch of sea salt

1/4 tsp nutmeg

1/2 tsp cinnamon

Peanut Crumble Topping:

1 T raw cacao nibs

1T organic coconut oil (doesn’t has to be melted)

2T rolled oats

2T peanut butter powder

1T water

Procedure:

1- Pre heat the oven at 350ºF.

2- In a bowl mash the banana and add the agave. Then, incorporate all of the dry ingredients and then mix in with the water until having an homogeneous mixture. Set aside

For the Peanut Crumble Topping:

1- First, mix all of the ingredients and incorporate the water gradually. Mix with your own hands.

Assembly:

1- Pour about 2T of the batter into the muffin cups and topped each muffin the peanut crumble topping.

2- Bake the muffins for 20mins. Take out from the oven and enjoy!

Procedure:

1- Pre heat the oven at 350ºF.

2- In a bowl, incorporate all of the dry ingredients and then mix in with the wet ingredients until

Nutrition facts: 4.29g Fat 17.98g Carbs 0.79g Fiber 5.21g Protein