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