Double Chocolate Banana Muffins
This is by FAR my most tried and true baked goodie recipe! Mountain Man adores these, and so does everyone else who has scarfed them down. What’s not to like? Super moist, chocolate with chocolate chips and sweet bananas… muffin heaven! Plus (bonus) they are not only gluten-free but grain-free as well! Mm-mm good.
Ingredients
dry
1 cup blanched almond flour
1 cup light buckwheat flour
1/2 cup coconut sugar or other minimally processed, granulated sweetener
1/3 cup non -alkalized cocoa powder (see notes)
1/3 cup mini vegan chocolate chips
2 tsp baking soda
wet
2 TBS ground flax seeds + 4 TBS water
2 ripe bananas, mashed (I like to leave it a little chunky)
1/4 cup raw almond butter
1 cup unsweetened, plant-based milk
3 TBS pure maple syrup
2 tsp vanilla extract
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These guys never fail me.
Method
Preheat oven to 350° F.
Prepare a 12-muffin tin (I use paper cupcake liners)
Combine the flax with the water and set aside.
Add all dry ingredients to a large mixing bowl and whisk well to combine.
Combine all wet ingredients in a separate bowl, including the flax/water mixture.
Mix the wet ingredients into the dry and stir well to combine.
Add love 💗
Scoop the batter into the muffin cups, filling each 3/4 or to the top. (see notes)
Top with a sprinkle of extra chocolate chips (optional)
Bake for 25-30 minutes, until a toothpick inserted comes out clean.
Cool and devour!
Makes 12-16 muffins (see notes). Enjoy!
Notes
Did you know that there are two types of cocoa powder? One is “alkalized” or “dutched” and this is not the one you want. This type of cocoa powder is chemically processed to reduce the acidity and harshness of natural cocoa. In doing so, the alkalizing alters the flavor of the cocoa and darkens the color, making it appear to be more chocolatey. The problem is, in the end the powder is left with up to only HALF of its vital phytonutrients. That alone makes me shy away from it. The other point is that since its natural acidity is taken away, it will not react to your leavening (in this recipe’s case, the baking soda) so you won’t get as nice of a rise in the finished product. I use Anthony’s Organic Cocoa Powder and I’m never disappointed.
This recipe makes 12-16 muffins. I prefer to just use 2 muffin trays and make 16. If you choose to make 12, just know they will be big and spread out a bit over the tops of the muffin tray. 😆
