The other day I was telling my husband how long it has been since my last post. Four years. In that time, honestly – I’ve mostly developed muffin recipes. You can hide lots of things in muffins that picky kiddos would normally turn their nose up at. It’s an easy breakfast or snack, too. 

There are other recipes I have developed over the years. Such as “Pizza Sauce and Noodles.” Brown ground beef, add vegetable pasta sauce and some spinach. Boil some noodles. Top with cheese if preferred. A complete healthy meal for small children. That’s a bonus recipe for ya 😉

Anyways, back to this recipe. It’s egg-free, grain-free, dairy-free and free of weird egg substitutes. 

Between nursing a baby with reflux and eczema, my sweet girl’s food allergies and my own normal dietary restrictions, baking has been hard the past few months. For the first time I have had to bake egg-free. I haven’t liked any recipes I’ve found. Flaxseed eggs and chia seed eggs are weird and gooey. Honestly it’s been a saga of heroic failures.  I still don’t fully understand the science of egg free baking but I did manage to finally develop a muffin recipe that BOTH my big kids and I love. Don’t ask me about substitutes because I have no idea 😆 

Chocolate Chip Muffins

Print recipe

Makes 12 muffins
Prep time: 15 minutes
Cook time: 25-30 min
Total time: 40-45 min

Ingredients

• 3 small bananas (or 2 large)
• 1/4 cup coconut sugar
• 1/2 cup lukewarm water
• 1/3 cup melted coconut oil
• 2 teaspoons Vanilla (flavoring or extract)
• 1.5 cups blanched almond flour
• 1/2 cup tapioca flour
• 2 tbsp coconut flour
• 2 tbsp gelatin (I prefer Great Lakes brand)
• 2 scoops collagen (I prefer Thrive Market or Vital Proteins brands. Can be omitted.)
• 2 tsp baking powder (I like Pamela’s as its grain-free)
• 1.5 teaspoon apple cider vinegar
• 1/3 cup Chocolate Chips (I prefer Enjoy Life, sub raisins)

Directions

	Step 1: Preheat oven to 350 degrees and line a muffin tin with Parchment paper muffin liners. (I prefer Parchment paper large cups by PaperChef.)
	Step 2: Combine all wet ingredients including the coconut sugar in a large bowl. Beat until smooth.
	Step 3: Combine dry ingredients in a separate bowl, making sure to mix well with a whisk.
	Step 4: Add dry ingredients to the wet and beat on high until well combined.
	Step 5: Stir in chocolate chips.
	Step 6: Evenly distribute through the 12 muffin cups. Bake 25-30 min until golden on top and lightly browned on bottom. (As pictured.) Remove from oven and let cool for 30 min (important to allow them to set as the gelatin is acting as the binder.)
	Step 7: Store in airtight container on counter for 1-2 days. Up to 5 days in the fridge.

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