Chocolate Chip Banana Muffins (or cupcakes, if you will)

Chocolate Chip Banana Muffins.jpg

Chocolate Chip Banana Muffins

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.

Duration: / Serves: 12 cupcakes.

Ingredients

  • 1 1/4 cup 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.