GLUTen free chocolate chip banana nut muffins

 

INGREDIENTS

 
 

8 ripe bananas - approximately 2 cups when mashed (the more brown spots the better for added sweetness)

2/3 cup melted coconut oil

4 tablespoons maple syrup

4 eggs

1/2 cup plant based milk

1 teaspoon Ceylon cinnamon

2 teaspoons baking soda

1 teaspoon sea salt

3 cups GF flour

2/3 cups rolled oats

1/2 cup chopped walnuts

1/2 cup chocolate chips ( I use Enjoy Life semi sweet mini chips)

1/2 cup ground flaxseed meal

If you have over ripe bananas that you’re thinking are too far gone to eat - don’t toss them in the trash!  Here’s a perfect way to use them! These muffins are great for breakfast or as an after school snack.   I love them because they have healthy, clean ingredients and are naturally sweetened with maple syrup so they’re not too sweet.

Makes 21 muffins

Calories per muffin: 211

 

 METHOD

 

  1. Preheat oven to 350 degrees

  2. In a small microwaveable bowl melt the coconut oil. Mix oil with honey. Set aside.

  3. In a separate bowl combine: eggs, mashed bananas, milk, vanilla, baking soda, cinnamon and salt. Mix well.

  4. Add in: honey and oil mixture.

  5. Add in: flour, oats and flaxseed meal.  Mix well.

  6. Add in nuts and chocolate chips.

  7. Ladle batter into greased muffin tins ( I use Pam) filling the tins to the top.

  8. Bake for 22-25 minutes until golden brown and tops start to crack open a little.  Insert a tooth pick to check-if it comes out clean your muffins are done!

  9. Once fully cooled, use a plastic knife to circle the muffins and remove from the tins.

  10. Store muffins in a zip lock bag or can be frozen.


    Enjoy!