Sometimes you have some ripe bananas that you need to do something with…and this can be that recipe. I based this off of this recipe, but have tried it a couple different ways, plus made it gluten-free and dairy-free, and so I’ll share a couple variations, depending on how “healthy” you want these to taste. 😉
Makes 10-12 muffins
Ingredients:
3 mashed ripe bananas (medium size)
1 egg (sub with flax egg to make this recipe vegan)
3/4 cup almond meal (you can also use almond flour)
3/4 cup Bob’s Red Mill 1-to-1 gluten-free flour, or similar (add xanthan gum if yours doesn’t contain it)
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon sea salt
1 tsp Ceylon cinnamon
1/4 tsp freshly ground nutmeg (optional)
6 tbsp melted coconut oil
2/3 cup coconut sugar or other granular sugar/sweetener of your choice (optional- I have tried this recipe without any sugar and it also works and even makes the muffins fluffier, but they’re obviously a little less sweet)
1 tsp pure vanilla extract
2 tbsp oat milk or other plant-based milk
1/4 cup chopped raw walnuts
1/4 cup vegan mini-chocolate chips, such as Enjoy Life brand
Instructions:
Preheat your oven to 375 degrees Fahrenheit. Mix the wet ingredients together in a large bowl. Slowly add in the dry ingredients except for the nuts and chocolate chips and mix thoroughly. Add in the nuts and chocolate chips and stir to combine. Line a muffin tin with muffin cups, parchment paper, or lightly spray with coconut oil to coat. Add muffin mix about 1/2-2/3 of the way up the cups. This makes denser muffins if using the sugar, due to the gluten-free flour and almond meal mix, but they are filling. Bake the muffins for 20-24 mins (18-20 if using a convection oven, conventional ovens may take 22-24 mins) until a toothpick inserted comes out clean. Remove from the oven and place on a baking rack to cool. Note that if you are using a jumbo muffin tin, this should make around 6 muffins, but baking time may vary.
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