Banana Chocolate Chip Mason Jar Muffins
Is anyone else as obsessed with watching the Olympics as I am right now? Besides slightly questioning all the choices I've made in life that did not lead me to be an Olympic Gold Medalist at 16 like some of these gymnasts, I'm constantly amazed at how talented, strong, and disciplined they all are in their respective sports.
And while I might not be earning any gold medals any time soon, I'm pretty confident I'd make a solid Olympic athlete "mom", complete with healthy, filling snacks like these mason jar muffins. Since they were baked in the mason jars, they are easy to cover and pack for breakfast on a busy morning. They're also gluten free and filled with banana and chocolate chips, the second greatest flavor combination after peanut butter and jelly. Basically, they're a winning combination.
So if you're looking for me over the next 10 days as the Olympics come to a close, I'll be on my couch watching the events, eating these muffins, and probably getting embarrassingly emotional each time the Star-Spangled Banner is played because #teamUSA has won another gold medal.
Banana Chocolate Chip Mason Jar Muffins
- 2 ripe bananas
- 2 eggs
- 1/2 cup creamy peanut butter
- 1/2 cup chocolate chips
- 1/3 cup coconut flour
- 1 tbs honey
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Preheat your oven to 350 degrees. On a baking sheet, line your greased mason jars (you can easily adapt for a regular muffin tin).
- In your mixer, combine the bananas, peanut butter, eggs, vanilla extract and honey on low speed.
- Once combined, add in the coconut flour and baking powder until there are no more dry spots.
- Turn off your mixer and fold in the chocolate chips.
- Spoon about 1/2 cup of the mixture into each mason jar, making sure that each jar has an equal amount.
- Bake in the oven for 30 minutes, or until a toothpick inserted is clean.