About the Recipe
Ok, let's chat about these muffins. They have been my go to for about 3 years now when the bananas have been sitting on the counter for a little too long...
Not only are they naturally sweetened but they are gluten free, vegan and packed with health fat from almond butter. So easy to batch make and grab and go as a snack throughout the week. The recipe can also be altered to add a some flaxseed for some added nutrients (I would suggest around 1/3 a cup ground), protein powder (1/2 cup in the place of 1/2 a cup of flour) to make a great breakfast option or oatmeal (1/3 a cup) as well. The opportunities are endless.
Discovered in the pandemic and here to stay - I've had a few people not even notice that they were vegan and gluten free :) Try for yourself!
1/4 cups dairy free chocolate chips
6 tbsp almond milk
1/6 cup of maple syrup
1/2 cup gluten free flour
1/2 cup almond flour (or meal)
1 tsp vanilla
1 tbsp baking powder
Cinnamon and nutmeg as desired
Preheat oven to 400 F
Mash your bananas in large bowl. Add almond milk, maple syrup, vanilla and almond butter. Mix until fully combined.
In a separate bowel combine dry ingredients, gluten free flower, almond flower and baking powder. Then gradually add dry ingredients to wet. Stir as you go and mix until fully combined. I use a fork but if you're fancy and whisk or hand mixer will work as well.
Fold in chocolate chips.
Line muffin tins with paper. I like to use re-usable silicon muffin tins from amazon - linked here.
Bake muffins for 12-15 minutes. Checking with toothpick until is removed clean. Cool and enjoy!