- 4 count Bananas
- 1/2 cup Cacao Nibs
- 1/2 cup Almond Milk
- 1/2 cup Whole Wheat Flour
- 1 1/2 tsp Baking Powder
- 1/2 cup Coconut Sugar
- 1 cup Melted Coconut Oil
- 1 tsp Vanilla Extract
- Preheat the oven to 180ºC or 355ºF and lightly grease a 12 cup muffin pan with a little bit of coconut or extra virgin olive oil.
- Combine the bananas and the almond milk in a blender until smooth. Set aside.
- Combine the flour and the baking powder in a bowl.
- Add the banana and almond milk mixture, the rest of the ingredients (except cacao nibs) and whisk. Add the BõKU Cacao Nibs and fold in.
- Scoop the batter into the muffin pan and bake for 20 or 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven; make sure to allow the muffins to cool for at least 5 minutes before removing them from the muffin pan. Place them on a wire rack to cool completely