- 2 Scoops Vanilla Ka'Chava
- 1 Cup cassava flour
- 1 Cup Almond Flour
- 1 Tsp baking Soda
- 1 Tsp himalayan sea salt
- 2 Tsp cinnamon
WET MIX
- 3 ripe bananas
- 2/3 cup coconut nectar
- 1/2 cup coconut oil
- 1/4 cup cashew vegan yogurt
- 2 flax eggs (2 tbsp ground flax seed)
- 1 tsp almond extract
- 1/3 cup crunchy almond butter
- 3/4 cup vegan chocolate chips
INSTRUCTIONS
- Preheat oven to 350 degrees
- Prepare the flax eggs and let sit for 10 minutes. Mix 2 tbsp of ground flax meal with 4 tbsp of water.
- For the dry mix, add Ka’chava, cassava flour, almond flour, baking soda, sea salt and cinnamon to the bowl. Mix and sift to combine.
- In another bowl, mash 2 1/2 bananas until they reach a more liquid consistency. Save 1/2 banana to slice thinly and top the muffins.
- Add in melted coconut oil, coconut nectar, vegan yogurt, flax eggs, almond extract and almond butter. Mix well to combine.
- Slowly add dry mix into wet mix until all combined. Don’t over mix the flour!
- Mix in 1/2 cup chocolate chips.
- Spoon batter in muffin tins and top with banana slices.
- Bake for 25 minutes and let cool. Enjoy!
