Yield: 6 muffins

Ingredients

• 1/2 to 1 full Zazubean KIKI Fig & Sea Salt dark chocolate bar, chopped 
• 1 cup Hippie Snacks Superseed Coconut Clusters 
• 4 bananas 
• 1/2 cup almond milk 
• 2.5 cups gluten-free flour 
• 1.5 teaspoons baking powder 
• ½ cup coconut sugar 
• ¼ cup coconut oil 

Method

1. Preheat oven to 355ºF and lightly grease and line your muffin tin. 
2. Blend bananas with almond milk until well combined and smooth.
3. Combine gluten-free flour and baking powder in a bowl. 
4. Add the blender mixture and the rest of the ingredients (excluding chopped Zazubean KIKI bar and Hippie Snacks Coconut Clusters) to the bowl and whisk until combined. 
5. Scoop batter into muffin tin, then top with KIKI bar and Coconut Clusters.
6. Bake for 20-25 minutes. 
7. Remove from oven and allow to cool completely
8. ENJOY!