I know what you’re thinking, dairy and gluten-free, how can these muffins possibly be any good? Well, let me tell you, they were delicious! These banana chocolate chip muffins really hit the spot. This recipe calls for ripened bananas – if you’ve ever thought, “What am I going to do with my beautiful ripen bananas that have turned blackish in color?,” well, this recipe is for you. The more ripened they are, the better. Very ripe bananas makes the muffins sweeter and excellent for baking with. These muffins are freezer-friendly and can be enjoyed for breakfast or a yummy snack.
These muffins are simple to make and are a nice mix of being both healthy and sweet. The mix consists of almond and oat flour sweetened with bananas and pure maple syrup with a bit of chocolate mixed in. And who can resist chocolate? You are going to love these moist and tasty treats.
1 Heaping Cup Mashed, Ripe Banana (About 3 Ripe Bananas)
1/4 Cup Pure Maple Syrup
2 Teaspoons Vanilla Extract
1 Cup Packed Fine Blanched Almond Flour
1 Cup Gluten-Free Oat Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1/3 Cup Mini Chocolate Chips
2-3 Tablespoons Mini or Regular Dairy-Free Chocolate Chips for Sprinkling On Top of Muffins
I would like to thank the folks at Ambitious Kitchen for sharing the idea for these sweet and fluffy treats. If you’re one of those people who can’t have either dairy or gluten (or both), why not give these a go? Let’s get started, shall we?
Prepping the Muffin Tin
To start, preheat your oven to 350 degrees Fahrenheit. Next, line a muffin tin with cupcake/muffin liners and spray the inside of the liners with a nonstick cooking spray. This will help to prevent sticking.
Preparing the Wet Mix
In a large mixing bowl, mix together mashed banana, eggs, maple syrup, and vanilla extract until nice and smooth.
Preparing the Dry Mix
In a separate large mixing bowl, whisk together the almond flour, oat flour, baking powder, cinnamon, and salt until combined.
Combining the Wet & Dry Mix
Add dry ingredients to the wet ingredients. Fold in one-half cup of the chocolate chips.
Baking the Muffins
Divide batter evenly between the liners. Next, sprinkle the tops of the batter with extra chocolate chips. Bake for 20-25 minutes or until a tester comes out mostly clean with only a few crumbs attached. When ready, transfer your muffins to a wire rack to allow them to cool.
After the muffins have cooled, feel free to smear the tops with any topping of your choice such as peanut butter for an extra yummy treat, or simply enjoy them on their own.
Being that the base ingredients of these muffins are so versatile and Jay can’t have chocolate, I made a batch with toasted coconut and they were just as tasty without the chocolate chips. So feel free to use any combination of extras that suit your fancy and enjoy.