I love cookies, but sometimes I would like to have a moist and delicious chocolate muffin – and I would also like it to be healthy. It is not too much to ask. I looked through a few recipes, but none of them were exactly what I wanted them to be. This one that I came up with was just right, they are not too big but they are just right! They can be made vegan as well, which I will get in to at the bottom.
Gluten-Free Chocolate Banana Muffins
3 very ripe bananas
1/3 cup raw cane sugar *
1 tsp baking powder
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground vanilla bean
1/2 melted ghee, butter or avocado oil
3 tbsp of raw cacao powder
3 tbsp of coconut flour*
1/4 cup + 1 tbsp of almond flour
2 eggs **
*Instead of cane sugar, maple syrup can be used, 1/3 – 2/4 cup. Make sure to add an extra tbsp of coconut flour as you have just added more liquid to the batter. You don’t want it to be too runny.
** If you would like to omit eggs, you can make a flax egg. use 1 tbsp of ground flax and mix it with 3 tbsp of nut milk. Let it sit for a few minutes so that the flax can absorb the liquid.
- Preheat the over to 350 degrees.
- In a large mixing bowl incorporate the dry ingredients. Baking powder and soda, salt, vanilla bean (if you are using an extract add it to the wet), cacao, coconut and almond flour. Gently whisk all the dry ingredients together.
- In a large measuring cup incorporate the wet ingredients. Beginning with the bananas. The best bananas for this are the ones that you find in your freezer and unthaw. Find three of those, if not puree 3 very ripe bananas. Leave them in a large measuring cup.
- Add the rest of the wet ingredients. The Sugar (it’s not a wet one purse, but you want it to dissolve), butter or oil and eggs. Whisk them well together.
- Slowly, incorporate the wet ingredients into the dry. About 1/2 cup to 1 cup at a time. You want it to be well combined, but not free of lumps (lumps are good).
- You can either line a muffin tin with muffin cups or simply coat it with extra butter or oil.
- This makes about 12, small muffins. I think this is the perfect amount for a treat.
- Bake for between 30-40 minutes, or until a toothpick comes out clean.
- After they have been removed from the overturn them out onto a cooling rack and let them cool for 15-20 minutes.
These muffins are wonderfully moist and just the right amount of sweetness. If you would prefer not to have any added sugar omitting it is just fine. The riper the banana the more natural sugar it has. You can add in walnuts, chocolate chips or pecans to these about 1 cup of total extra ingredients and they will also turn out splendidly.