🍌🍪 Maca-nana Muffins! 🍌🍪

🍌🍪 Maca-nana Chocolate Chip Muffins! 🍌🍪

Whose ready to make some delicious muffins!? I know I needed to prep a ton of snacks before our little Andara Rose arrived and these were perfect to make ahead and freeze for later! Plus, these little beauties pack some serious nutrition! With Maca Powder as a key ingredient, they are not only delicious, but also provide a great source of vitamins and minerals like vitamin C, copper, iron, and potassium!

Maca has been known to improve mood, boost energy, and increase brain function. It is so easy to incorporate into your recipes, just like we did with our Maca-nana muffins here!


⭐️ 1 1/2 cup Whole Wheat Flour or Gluten Free Brown Rice Flour
⭐️ 1 - 2 tbsp Garden of Life Maca Root Powder
⭐️ 1 tsp Baking Soda
⭐️ A pinch of Pink Himalayan Salt
⭐️ 1 Egg or Egg Substitute (See notes on how to make this vegan)
⭐️ 3 Ripe Bananas
⭐️ 1/4 cup Garden of Life Coconut Oil
⭐️ 1/4 cup  Lakanto Monkfruit Maple Syrup
⭐️ 1 tsp Vanilla Extract
⭐️ 1/3 cup Lily's Chocolate Chips


Preheat oven to 350 degrees F. Spray a muffin tin with nonstick spray and set aside. Mix the first four ingredients in a mixing bowl. Beat 1 egg or egg substitute and add it to the dry ingredients. Mash your 3 bananas with a fork and add to mixing bowl. Melt the coconut oil (whether in a pot on the stove or slowly in the microwave). Add the rest of liquid ingredients and mix (melted coconut oil, maple syrup and vanilla). Fold in the chocolate chips and your batter is complete!

Divide the batter into 12 muffin cups and bake for 20 minutes or until a toothpick comes out clean. Enjoy!

You can store at room temperature for 2 days or store them in the fridge for up to 7 days.

Notes: To make this recipe vegan, sub the egg for a flax or chia seed egg. To make a chia egg, mix 1 tbsp chia seeds with 2.5 tbsp water and let sit for 10 min before adding to the wet ingredients. Alternatively, you can make a flax egg by mixing 1 tbsp ground flaxseed with three tbsp water and let sit in your fridge for 15 min to achieve an egg consistency.

Nutrition Facts:
Serving size: 1 muffin
Calories: 137
Carbs: 19g
Protein: 3.8g
Fiber: 3.5g
Fat: 5.4g
Sugar: 4.6g

These muffins are a great recipe to make with your family, and are an awesome snack or even to serve for breakfast! We also recommend making a double batch as you can freeze them for 7-10 days, and they thaw very nicely!


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