This recipe is tried-and-true, we make these muffins a few times a month for easy to-go breakfasts. I am not a morning person and would prefer to drink my coffee in silence, I get that precious time while my kids munch on these. I will be honest, some mornings I grab them cold out of the fridge and the kids eat them in the car on the way to whatever event is planned for the day. My favorite thing about this recipe is it's a real treat; while providing protein, healthy fats and low amounts of sugar.
1 cup sunflower meal (see notes)
1/2 cup plantain flour, or tapioca starch
1/4 arrowroot starch
1/4 cup butter
1/3 cup coconut palm sugar, or maple syrup
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon salt
1/2 dark chocolate chips
Preheat the oven to 350°F.
Place bananas, room temp butter, eggs, coconut palm sugar and vanilla to a high speed blender (e.g. Vitamix) or food processor. Room temp butter is important, it will affect the texture of the muffins. Blend these ingredients until smooth and fluffy.
Now add the plantain flour, sunflower meal, arrowroot starch, baking soda and salt in the blender. Blend those in until smooth.
Mix the chocolate chips by hand.
Divide the batter into 12 muffin cups and bake for 25 minutes at 350 degrees.
*Notes- Sunflower seeds contain chlorophyll and when mixed with baking soda and heat can turn food green. This is completely fine and healthy it just gives the baked goods a curious green color. Chlorophyll is actually quite good for you and has healing benefits; it can be anti-inflammatory, hormone balancing, detoxifying and good for digestion. Tapioca can to replace plantain flour, but I prefer plantain.