• 6 large eggs
  • 6 medium overripe bananas (we used Lacatan), mashed
  • 2 Tbsp Virgin coconut oil
  • 2 Tbsp raw honey
  • 2 tsp muscovado sugar (optional)
  • 1 tsp real vanilla extract
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/4 cup coconut flour
  • 1/2 cup raw cacao nibs, grind to powder
  • 1/2 cup dark chocolate chips (at least 65% dark)
  1. Preheat oven at 325 F.
  2. Combine eggs, mashed bananas, VCO, Raw Honey, Muscovado, Vanilla Extract. Beat until consistency is creamy.
  3. Combine sea salt, baking soda, coconut flour, powdered cacao nibs. Add to wet ingredients.
  4. Add chocolate chips to batter.
  5. Bake for 20-25 minutes (if using a muffin pan) 30-35 minutes (if using a loaf pan).