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gluten_freeI love these chocolate chip banana muffins because they're tender yet satisfying, and come out of the oven with a beautiful domed top. They're based on these vegan muffins from Beaming Baker. If you want to use a flax egg, check out the original recipe, which also has a nut-free option.
Ingredients:
1 ½ cup oat flour (150 grams)
¾ cup almond flour (65 grams)
2 Tablespoons flax meal (14 grams, optional)
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large, very ripe bananas (~230 grams peeled or 1 cup mashed)
¼ cup oil
¼ cup coconut sugar (40 grams)
2 large eggs
1 teaspoon pure vanilla extract
½ cup chocolate chips, heaping (100 grams)
¼ cup walnuts or pecans, chopped (optional)
Time: Under 15 minutes of prep, around 20 in the oven; no special tools or skills required.
Instructions:
1. Preheat oven to 350°F and put twelve muffin liners in twelve muffin cups.
2. In a medium bowl, mix together dry ingredients, and smash out any lumps in your flour.
3. In another bowl, mash up your bananas with a fork until smooth. Add coconut sugar, eggs, oil, and vanilla, and combine.
4. Add wet ingredients to dry and mix until no dry spots remain and batter is smooth. It'll be pretty thick, which is great because your add-ins won't sink. Add in chocolate and/or nuts now if using.
5. Scoop batter into muffin cups. I put 1/4 cup in each. These rise a lot in the oven, but mine go straight up, so I fill the cups almost to the top. Sprinkle a couple of extra chocolate chips on the tops if you want.
6. Bake in the middle of the oven for 16-22 minutes. Turn the muffins at 12 minutes. They'll be done when the tops are set and resist slightly when you prod them, or when a toothpick inserted in the center comes out clean. Mine don't really brown.
7. Take out of the oven and let them sit in the pan for five minutes, then remove to a rack to cool. Their bottoms will feel a little mushy but they'll firm up. I like to eat a couple while the chocolate chips are still warm and melty. Delicious.
8. Store in an air-tight container on the counter for a couple of days, or freeze. If frozen, let thaw, then warm in the toaster oven—or actual oven—for a superior muffin experience.
Makes 10-12 muffins.
Notes: Measurements in grams are mine; I measured by volume and then weighed the result.
I use avocado oil for these. You can use any kind of oil, but if you use a solid fat like butter or coconut oil, make sure it's in its liquid form; if you've heated it to achieve this, let it cool a bit before adding it to the eggs.
I added 2 tablespoons of flax meal because I felt the muffins could use more structure. They work fine without it, though, so you can leave it out if you want. Either way, the muffins hold together well and can be eaten with your hands without crumbling.
If you don't have a full cup of banana, that's fine, or you can make up the difference with some applesauce. If you've got more than a cup banana, that's also fine. I use two to three bananas, depending on what's around. Just use what you've got.
Variations: You can easily make these without the chocolate chips. You'll end up with a very serviceable banana muffin that's barely sweet. Maybe add 1 tsp of cinnamon and/or 1/4 tsp of nutmeg for extra flair.
For an egg-free and/or nut-free version, try the original recipe.
Questions? Ask 'em!
Ingredients:
1 ½ cup oat flour (150 grams)
¾ cup almond flour (65 grams)
2 Tablespoons flax meal (14 grams, optional)
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large, very ripe bananas (~230 grams peeled or 1 cup mashed)
¼ cup oil
¼ cup coconut sugar (40 grams)
2 large eggs
1 teaspoon pure vanilla extract
½ cup chocolate chips, heaping (100 grams)
¼ cup walnuts or pecans, chopped (optional)
Time: Under 15 minutes of prep, around 20 in the oven; no special tools or skills required.
Instructions:
1. Preheat oven to 350°F and put twelve muffin liners in twelve muffin cups.
2. In a medium bowl, mix together dry ingredients, and smash out any lumps in your flour.
3. In another bowl, mash up your bananas with a fork until smooth. Add coconut sugar, eggs, oil, and vanilla, and combine.
4. Add wet ingredients to dry and mix until no dry spots remain and batter is smooth. It'll be pretty thick, which is great because your add-ins won't sink. Add in chocolate and/or nuts now if using.
5. Scoop batter into muffin cups. I put 1/4 cup in each. These rise a lot in the oven, but mine go straight up, so I fill the cups almost to the top. Sprinkle a couple of extra chocolate chips on the tops if you want.
6. Bake in the middle of the oven for 16-22 minutes. Turn the muffins at 12 minutes. They'll be done when the tops are set and resist slightly when you prod them, or when a toothpick inserted in the center comes out clean. Mine don't really brown.
7. Take out of the oven and let them sit in the pan for five minutes, then remove to a rack to cool. Their bottoms will feel a little mushy but they'll firm up. I like to eat a couple while the chocolate chips are still warm and melty. Delicious.
8. Store in an air-tight container on the counter for a couple of days, or freeze. If frozen, let thaw, then warm in the toaster oven—or actual oven—for a superior muffin experience.
Makes 10-12 muffins.
Notes: Measurements in grams are mine; I measured by volume and then weighed the result.
I use avocado oil for these. You can use any kind of oil, but if you use a solid fat like butter or coconut oil, make sure it's in its liquid form; if you've heated it to achieve this, let it cool a bit before adding it to the eggs.
I added 2 tablespoons of flax meal because I felt the muffins could use more structure. They work fine without it, though, so you can leave it out if you want. Either way, the muffins hold together well and can be eaten with your hands without crumbling.
If you don't have a full cup of banana, that's fine, or you can make up the difference with some applesauce. If you've got more than a cup banana, that's also fine. I use two to three bananas, depending on what's around. Just use what you've got.
Variations: You can easily make these without the chocolate chips. You'll end up with a very serviceable banana muffin that's barely sweet. Maybe add 1 tsp of cinnamon and/or 1/4 tsp of nutmeg for extra flair.
For an egg-free and/or nut-free version, try the original recipe.
Questions? Ask 'em!