2 to 4 ripe bananas
⅓ cup of honey
2 teaspoon of vanilla extract
¼ cup of melted/soft coconut butter
2 cups of flaxseed flour
⅓ cup of dark cocoa
1 teaspoon of baking soda
¼ teaspoon of salt
1 cup or as desired semi-sweet chocolate chips
Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
In a large bowl, mash the bananas until puree like consistency.
Add the honey and vanilla and stir.
Add in the eggs and butter and stir until well combined.
In a medium bowl, mix together the flaxseed flour, dark cocoa, baking soda and salt.
Stir all together until combined and then stir in the chocolate chips.
Spoon the batter into the muffin liners and sprinkle on additional chocolate chips, if desired.
Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
This is the original recipe that inspired my version.