I love baking healthy muffins, because they are such a quick and portable breakfast or snack. I’ve been experimenting with gluten free versions for a while now. Some are a real flop, and only I end up eating them. Others are decent, and Benjamin and I will eat them. I know that they are good when Dylan and Jake say that they like them.
My latest version of a banana muffin was a hit with everyone in the family. I hope you try this recipe. Let me know what you think!
Recipe – Banana Chocolate Chip Muffins – gluten free, dairy free, soy free (can be vegan)
Recipe modified from Smitten Kitchen’s Crackly Banana Bread
3 large over ripe bananas
1 large organic egg (for vegan version, substitute 1 tbsp flax meal + 3 tbsp water)
1/3 cup virgin coconut oil, or olive oil
1/3 cup maple syrup
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/8 tsp sea salt
1 tsp ground cinnamon
3/4 cup oat flour
1/2 cup brown rice flour
1/4 cup buckwheat flour
1/4 cup chocolate chips
Preheat oven to 350 degrees.
Mix wet ingredients in Vitamix until smooth (bananas, egg, coconut oil, maple syrup, vanilla). [If you don’t have a Vitamix, you can mash the banana by hand with a fork, and mix well with other wet ingredients.]
Mix baking soda, baking powder, salt, cinnamon, flours, and chocolate chips in a large bowl. Pour in wet mixture. Mix until combined.
Grease muffin tins well with grapeseed oil. Pour in mixture to fill cups. This recipe makes 12 muffins.
Bake until golden brown, approximately 20 to 25 minutes.
I think that these muffins are the most delicious warm from the oven, especially when the chocolate chips are melty and gooey – I devoured a few of these right after I made them. These will keep well in an airtight container for 3-5 days (if they last that long!)