Slowness has been on my mind lately. Probably because my life for the last three months has represented anything BUT slowness. Ever since we moved out of our old apartment and into a state of unknown (see here) there has been far less thriving and way more surviving than I would care to admit. I'm a busy body by nature. I can't sit still, but amidst the shuffle of the last few months I've lost so much of myself and my purpose and I need to get back to my normal.
As a challenge to myself I want to make a little shift. I want to slow down. I want to embrace slow mornings where I have the chance to cook breakfast in my PJs and sip coffee as long as I want. I want to forgo rushing from errand to errand or getting anxiety over the impending to-do list. Instead I want to slow down and take more breaths. Wish me luck.
Between breaths you can find me making these paleo banana chocolate chip muffins. They're hella easy and damn good. And I know we're all about that.
Grain-Free Banana Chocolate Chip Muffins
- 1/3 cup coconut oil, melted and cooled slightly
- 4 mashed bananas
- 2/3 cup maple syrup
- 2 eggs
- 1 teaspoons vanilla
- 2 cups almond flour
- 3/4 teaspoon baking soda
- 3/4 cup Enjoy life mini semi-sweet chocolate chips, or another non-dairy chocolate chip
- a pinch of salt
- 1 banana, cut into slices to top the muffins
Preheat the oven to 350 and line a muffin pan with muffin tins. In a large bowl beat together the coconut oil, mashed bananas, maple syrup, eggs, and vanilla. In another bowl mix together the almond flour, baking soda, and salt. Slowly add the dry mixture to the wet until they are fully combined. Fold in the chocolate chips.
Divide the batter evenly between the cupcake tins and then top each with a banana slice. Bake for 30 minutes or until a toothpick comes out clean. Take out of the oven and allow to cool.