2 large or 3 small ripe bananas

1/3 cup butter (we use Kerrygold--you can substitute coconut out in the same amount)

6 eggs

1-2 Tbl Raw honey (local is best!)

1 tsp. Vanilla extract (no sugar)

1/2 c. Coconut flour 

1 tsp. Baking soda


1 tsp. Baking powder

1/2 tsp. Sea salt

3/4 c. Chocolate chips (we use Lily's)


Preheat oven to 325 degrees. Mash bananas well, melt butter and use electric mixer to blend into bananas. Add vanilla and eggs and mix well. Combine dry ingredients in separate bowl and stir well. Incorporate dry ingredients into banana mixture and mix well. Fold in chocolate chips. 


Pour into lined muffin tins. Bake for 20-24 minutes. 


These freeze well and are perfect to pack in kiddos lunch!



Dr. Stacy Phelps