Sunbutter Banana Chocolate chip muffins

My boys are creatures of habit. They want some type of chocolate chip muffin every.single.morning for breakfast. Their eczema is flaring, so I'm trying to cut out all wheat and dairy again to see if it improves. Since I have a ton of coconut flour in the pantry, I experimented a little to come up with a filling muffin that still has their coveted (demanded) chocolate chips in it. These turned out great, and are going into our on hand freezer rotation! (Did you know that you can freeze any of our muffin recipes, and just thaw or microwave for 30 seconds? Makes preparing lots of muffins at a time well worth it!) ~ C

Ingredients
Wet Ingredients
3 bananas

1 tsp vanilla extract

1/4 cup Sunbutter* (or any nut seed butter)

1/8 cup applesauce

2 eggs
Dry Ingredients

1/2 cup coconut flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt
Add Ins

1/2 cup Enjoy Life chocolate chips

Preheat oven to 350 degrees. Grease muffin tins with coconut oil.

• Preheat over to 350 degrees. Grease your muffin tin with coconut oil or use liners. 
• Mix all wet ingredients together in your mixer. Make sure the banana gets good and mashed up in the mixing process. 
• While your wet ingredients are in the mixer, put all your dry ingredients together in a separate bowl and mix together with a fork or spoon.
• Add the dry ingredients to the wet ingredients in the mixer. Mix until well blended. 
• Add the "add ins" and mix by hand, or on the mixers lowest setting.
• Pour into muffin pan and cook for 25 to 30 minutes. Muffins are done when toothpick inserted in middle comes out clean. 

*Note: Sunbutter may take on a greenish hue in the baking process. Do NOT be alarmed. In fact, your kids may think it's pretty cool. If you want to teach your kids a science lesson, check out this science fair winner on the Sunbutter website!