I had a snow day last Wednesday, and spent the morning making these banana chocolate chip muffins.  They’re a worthy project for any morning, unexpected day off or not.  Here are some reasons to give these muffins a try: they’re gluten-free, grain-free, nut-free, and lactose-free, they’re high in protein, they’re sweetened mostly (or entirely) with fruit, and they’re delicious.  Oh, and they have chocolate in them!

Baking with just coconut flour requires a lot of eggs, but the finished muffins don’t taste eggy.  They’re moist and bursting with chocolate chips, and they have a subtle banana flavor.  Unlike many muffins that are packed with sugar and low in protein, eating a couple of these makes for a pretty balanced breakfast in terms of protein, carbs, and healthy fats.  That means they’ll keep you full for longer, but they still taste like treats.