paleo banana nut muffins w/ chocolate chips

IMG_4105the words “banana nut muffin” remind me of a very specific muffin that i used to eat a LOT when i was a lot younger.  the big muffins that came in a 3 pack and were topped with walnuts — i used to eat those for breakfast, at volleyball tournaments, any time.  they were so sweet and dense, & when i saw this SIMPLE MILLS banana mix, i knew i had to try my own version of banana nut muffins!! these are perfectly dense but still light, filled w/ walnut pieces & sweet n light banana flavor, i could go on.  here’s how to make them!

you’ll need one box of the SIMPLE MILLS banana bread and muffin mix.  i get mine at whole foods, but they also now carry it at mariano’s & other stores, too!  i didn’t follow the ratios on the back of the box, because i wanted to add more bananas!! so i adjusted the other mix-ins accordingly, & out came a perfectly-textured muffin!! HAPPY.

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first, i mix the wet ingredients together with a mixer so that everything is smoothly combined ~  bananas, coconut oil, water, eggs, vanilla extract.  once combined, add in the SIMPLE MILLS banana mix, and combine well.

once the dry mix is incorporated into the wet mixture, use a spoon or spatula to fold in walnuts + chocolate chips, if using!!

drop 1-2 tbsp of batter into each individual muffin cup.  bake on 350F for ~18-20 minutes or until a toothpick inserted comes out clean!!

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store in refrigerator for 5-7 days or freeze for later!! ENJOY!!

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banana nut is back!


 

INGREDIENTS » IMG_4105

› 1 box SIMPLE MILLS banana muffin / bread mix

› 2 eggs

› 3 tbsp coconut oil, melted and cooled

› 3 tbsp water

› 2 ripe or overripe bananas

› 1 tsp vanilla extract

› 1/3 cup walnut pieces

› 1/3 cup EnjoyLife mini dark chocolate chips

 

HOW TO MAKE »
  • set oven to 350F.
  • mix the wet ingredients together with a mixer ~  bananas, coconut oil, water, eggs, vanilla extract.
  • add in the SIMPLE MILLS banana mix, & combine well.
  • use a spoon or spatula to fold in walnuts + chocolate chips, if using!!
  • drop 1-2 tbsp of batter into each individual muffin cup, lined or greased.
  • bake on 350F for ~18-20 minutes or until a toothpick inserted comes out clean!!

*store in refrigerator for 5-7 days or freeze for later!! ENJOY!!

 


 

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