Chocolate Banana Muffins (grain-free, gluten-free, dairy-free)
Yield : 12 muffins
- 2 medium super ripe bananas (each banana was 185 grams with the peel and 143 grams without)
- 1/3 cup (106 grams) honey
- 2 teaspoon vanilla extract
- 2 eggs
- 1/4 cup (56 grams) refined coconut oil, melted
- 200 grams (~2 cups but please weigh!) blanched almond flour
- 3 tablespoons (27 grams) coconut flour
- 1/3 cup (42 grams) Dutch process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (180 grams) semi-sweet chocolate chips (use dairy-free)
- additional mini chocolate chips for sprinkling, if desired
- Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
- In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree.
- Add the honey and vanilla and stir.
- Add in the eggs and oil and stir until well combined.
- In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.
- Stir just until combined and then stir in the chocolate chips.
- Spoon the batter into the muffin liners and sprinkle on additional chocolate chips, if desired.
- Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Be careful not to confuse a melted chocolate chip with the batter.
- Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
- Place in an airtight container and store in the refrigerator for up to 5 days.
Notes : Use unrefined coconut oil if you don’t mind a slight coconut taste.
source : texanerinerin.com