Lower carbs than traditional muffins
I love these muffins! I created this lower carb version when one of my banana trees gave me quite a large bunch. I live in the jungle in Costa Rica so I named these my Jungle Muffins. I usually don’t eat bananas because they contain so much natural sugar, however I made an exception with these.
The added collagen supports healthy skin, hair, nails, and muscles while adding a healthy protein. The chia and flax are wonderful sources of fiber. If you can’t find banana flour, use a nut meal such as almond or hazelnut.
- ¼ cup plus 2 Tbsp Chia Seeds soaked (in just enough water to cover
them, they should be gelatinous after a few minutes, if they are dry add
more water, if there is too much water, pour some out)
- 3 Tbsp ground flax meal
- 4 organic bananas peeled and smashed up
- 1 cup coconut flour
- ¼ cup arrowroot flour
- ¼ cup banana flour
- 1 ½ scoops organic collagen (unflavored or vanilla)
- 3 Tbsp pure monk fruit (I prefer without erythritol, but use as you wish)
- 1 ½ tsp baking soda
- 2 tsp cinnamon or to taste
- Pinch of nutmeg
- Pinch of ginger
- ¼ tsp sea salt
- 1/3 cup coconut oil OR 3 Tbsp ghee and 2 Tbsp coconut oil
- ½ cup pecans or walnuts chopped
- ½ cup gluten-free, vegan chocolate chips
- Heat oven to 190 degrees C or 375 degrees F.
- Soak chia seeds in enough water to slightly cover them, not too much. Leave for 10-15 minutes while you gather the other ingredients.
- In a large mixing bowl; add ground flax, coconut flour, arrowroot, banana flour, collagen, monk fruit, baking soda, salt, and spices. Mix well.
- Peel and smash 4 bananas. Add mashed bananas to the gelatinous chia seeds.
- Add coconut oil to the banana chia mixture and mix well.
- Mix the dry ingredients into the wet ones and stir until fully combined.
- Spoon into large muffin trays, each muffin hole approximately ¾ full.
- Bake for 30 minutes or until the sides are pulling away from the pan or you lift one out and the bottom is golden brown.
- Let cool for 10 minutes then remove from tin. Store in fridge for extended shelf-life.
Enjoy with coconut butter or ghee on top.