Top o’ the muffin to YOU!
Anyone? Anyone? Does anyone remember this episode?
One of my very favorite Seinfeld episodes ever. :)
Anyway, I have a muffin recipe to share today, and these were a huge hit over here with the boys. I used almond meal and oat flour, so they were SUPER moist, and I avoided refined sugar and used coconut sugar. I’m loving coconut sugar more and more…it’s healthier, and it still tastes great and is a natural sugar. The bananas I had were wayyyy over ripe, so that contributed to the texture and the sweetness of these muffins as well.
- 1 cup oat flour
- ¾ cup almond meal
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup coconut sugar
- ⅓ cup canola oil
- 2 ripe bananas, mashed
- 2 teaspoons vanilla extract
- 1 teaspoon vinegar
- ¼ cup water
- 1 cup dairy free mini chocolate chips (I used the Enjoy Life brand)
- Preheat the oven to 350 degrees. Line a muffin pan with paper cupcake liners.
- In a large bowl, combine the oat flour, almond meal, baking powder, baking soda, and salt. Whisk together and set aside.
- In a separate bowl, mash the bananas thoroughly, then add the sugar and stir. Add the oil, water, vanilla extract, and vinegar. Stir to combine.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Add the chocolate chips and mix together.
- Pour the batter into the prepared muffin pan.
- Bake at 350 degrees for 18-20 minutes. These don't rise very high, and that's okay! They are very moist and rich - not a lightweight muffin.
We have a pretty large stockpile of brown bananas in the freezer right now, so I know I’ll be making these again soon!
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.