Chocolate Chip Banana Muffins (or cupcakes, if you will)
These Chocolate Chip Banana Muffins were a big hit at our daughter’s birthday party. Every mom wanted to take home the recipe, so I figured I had to share them on the blog. These are amazing served like a cupcake with our Cashew Frosting or they make a great muffin if they are left plain. No one will know they are free of dairy and gluten and made with natural sweeteners like banana, coconut sugar, and honey.
TIME: 35 MIN | YIELD: 12 CUPCAKES
INGREDIENTS:
1 1/4 cups oat flour
1/2 cup almond flour
4 tablespoons coconut sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1/4 cup butter or coconut oil, melted
2 ripe bananas, smashed
1/4 cup maple syrup or honey
2 tablespoons unsweetened vanilla almond milk, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 eggs, room temperature
1/2 cup chocolate chips
INSTRUCTIONS:
Preheat the oven to 350 degrees and line a muffin tray with cupcake liners.
Melt butter or coconut oil and set aside to cool slightly.
Mix together all dry ingredients in a bowl, from the oat flour to sea salt.
In a separate bowl, smash the bananas into a pudding like texture.
Add maple syrup or honey, almond milk, vanilla extract, and lemon juice. Whisk eggs and combine into the wet ingredients.
Make a shallow hole in the dry ingredients and pour wet ingredients into dry.
Fold the dry ingredients into the wet until combined but do not over-mix.
Lastly fold in cooled butter or coconut oil and chocolate chips.
Lightly grease the cupcake liners and using a 1/4 cup, pour batter into each liner or muffin section to 3/4 full. Depending on the size of the bananas there may be enough batter to make an extra muffin or two.
Bake for 18 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool for ten minutes before transferring each cupcake to a cooling rack to cool completely.
If serving as cupcakes, try frosting them with Vanilla-Bean Cashew Cream Frosting and place in the refrigerator or a cool location until ready to serve.
Chocolate Chip Banana Muffins (or cupcakes, if you will)
INGREDIENTS
- 1 1/4 cups oat flour
- 1/2 cup almond flour
- 4 tablespoons coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1/4 cup butter or coconut oil, melted
- 2 ripe bananas, smashed
- 1/4 cup maple syrup or honey
- 2 tablespoons unsweetened vanilla almond milk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 eggs, room temperature
- 1/2 cup chocolate chips
INSTRUCTIONS
- Preheat the oven to 350 degrees and line a muffin tray with cupcake liners.
- Melt butter or coconut oil and set aside to cool slightly.
- Mix together all dry ingredients in a bowl, from the oat flour to sea salt.
- In a separate bowl, smash the bananas into a pudding like texture.
- Add maple syrup or honey, almond milk, vanilla extract, and lemon juice. Whisk eggs and combine into the wet ingredients.
- Make a shallow hole in the dry ingredients and pour wet ingredients into dry.
- Fold the dry ingredients into the wet until combined but do not over-mix.
- Lastly fold in cooled butter or coconut oil and chocolate chips.
- Lightly grease the cupcake liners and using a 1/4 cup, pour batter into each liner or muffin section to 3/4 full. Depending on the size of the bananas there may be enough batter to make an extra muffin or two.
- Bake for 18 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Remove from the oven and allow the cupcakes to cool for ten minutes before transferring each cupcake to a cooling rack to cool completely.
- If serving as cupcakes, try frosting them with Vanilla-Bean Cashew Cream Frosting and place in the refrigerator or a cool location until ready to serve.