Fudgy Banana Chocolate Chip Muffins
Minimalist Baker
2 medium-size ripe bananas
1 flax egg (1 T flaxseed meal + 2 ½ T water)
1 ½ tsp baking soda
1/2 C coconut sugar
3 T maple syrup
1/4 C fresh drippy tahini (or sub other nut or seed butter of choice)
1/4 tsp salt
1/2 tsp vanilla
2 T melted coconut oil (or avocado oil or vegan butter // if oil-free, sub more nut or seed butter of choice and reduce dry ingredients slightly to compensate for thicker batter)
1/2 C cocoa powder, sifted if clumpy
3/4 C gluten-free rolled oats
1 1/4 C almond flour
1/4 C vegan dark chocolate chips (or chopped dark chocolate)
1. Preheat oven to 350 and line a muffin tin with paper cupcake wrappers. This is important; I made it without wrappers and they are just too tender to come out in once piece.
2. To a large mixing bowl add banana, flax egg (flaxseed and water) and mash, leaving only a few chunky pieces. You want it pretty smooth.
3. Add baking soda, coconut sugar, maple syrup, tahini, salt, vanilla, and coconut oil and whisk vigorously to combine. Then add cocoa powder and whisk again to combine.
4. Add gluten-free rolled oats and stir to combine. Then add almond flour a little at a time and stir to combine. You're looking for a scoopable batter that's still moist. If too dry, thin with a bit of water or dairy-free milk. If too wet, add more almond flour a little at a time. Lastly, add chocolate chips and stir to combine. You don't HAVE to put in chocolate chips. I've made once with and once without and they're still delicious without. But with gives it an extra oomf. Umf? Umph?
5. Divide batter between muffin tins, filling almost all the way to the top. Option to sprinkle on a few more chocolate chips before baking for more chocolate flavor.
6. Bake on the center rack for 25-30 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean.
7, Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. The wrappers come off more easily and the texture is best when completely cooled. Makes 11 muffins.
Store leftovers covered at room temperature for up to 4-5 days, or in the freezer for up to 1 month.
1 flax egg (1 T flaxseed meal + 2 ½ T water)
1 ½ tsp baking soda
1/2 C coconut sugar
3 T maple syrup
1/4 C fresh drippy tahini (or sub other nut or seed butter of choice)
1/4 tsp salt
1/2 tsp vanilla
2 T melted coconut oil (or avocado oil or vegan butter // if oil-free, sub more nut or seed butter of choice and reduce dry ingredients slightly to compensate for thicker batter)
1/2 C cocoa powder, sifted if clumpy
3/4 C gluten-free rolled oats
1 1/4 C almond flour
1/4 C vegan dark chocolate chips (or chopped dark chocolate)
1. Preheat oven to 350 and line a muffin tin with paper cupcake wrappers. This is important; I made it without wrappers and they are just too tender to come out in once piece.
2. To a large mixing bowl add banana, flax egg (flaxseed and water) and mash, leaving only a few chunky pieces. You want it pretty smooth.
3. Add baking soda, coconut sugar, maple syrup, tahini, salt, vanilla, and coconut oil and whisk vigorously to combine. Then add cocoa powder and whisk again to combine.
4. Add gluten-free rolled oats and stir to combine. Then add almond flour a little at a time and stir to combine. You're looking for a scoopable batter that's still moist. If too dry, thin with a bit of water or dairy-free milk. If too wet, add more almond flour a little at a time. Lastly, add chocolate chips and stir to combine. You don't HAVE to put in chocolate chips. I've made once with and once without and they're still delicious without. But with gives it an extra oomf. Umf? Umph?
5. Divide batter between muffin tins, filling almost all the way to the top. Option to sprinkle on a few more chocolate chips before baking for more chocolate flavor.
6. Bake on the center rack for 25-30 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean.
7, Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. The wrappers come off more easily and the texture is best when completely cooled. Makes 11 muffins.
Store leftovers covered at room temperature for up to 4-5 days, or in the freezer for up to 1 month.
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