Chocolate Chip Banana Muffins

These muffins make a perfect grab-and-go snack or breakfast, giving you lasting energy for the day ahead.

I used lupin flour in this recipe as a low-carb option that's naturally high in protein and fibre, helping to stabilise blood sugar levels and keep you fuller for longer. Since lupin is a legume, 100g provides 43g of protein and 28 g fibre, plus it’s naturally gluten free.

Lupin flour can be ordered online and found at a variety of health food stores. If you don’t have access to lupin flour, refer to the substitution list below.

Prep: 15mins

Cook time: 15-20mins

Serves: 12

Ingredients:

3 bananas (medium)

3 eggs

2-3 tbsp. of coconut sugar

6 tbsp. of coconut oil, melted

1 cup of lupin flour

½ cup of tapioca flour

1 tbsp. baking powder

90 g dark chocolate, chopped (85% cocoa chocolate)

Directions:

  1.  Preheat oven to 200C(400F) and line a muffin tray with paper muffin cups.

  2. Mix with an electric beater or a food processor the bananas, eggs and sugar, then slowly add in the melted coconut oil then gently beat in the remaining ingredients until well combined.

  3. Pour batter into the muffin cups and bake for 15-20mins or until tops are slightly browned.

Substitutions:

Eggs – flaxseed eggs, chia eggs

Coconut sugar – stevia, maple syrup (you may need to increase the lupin flour)

Lupin flour – besan flour, almond, gluten free flour

Tapioca flour – gluten free flour