Boy oh boy, where do I even begin with these? I don't know if anyone else can relate, but bananas have been going brown quicker than ever in my household. I was tempted to make banana bread, but then I figured I'd freeze them for smoothies and go without a treat. Then...my sweet tooth and the baker in me got the best of me. These muffins feature two options: one with walnuts, and one a little sweeter with some dairy free dark chocolate chips. The base is a mix of chopped dates and mashed bananas, which give these muffins the perfect natural sweetness. This recipe is dairy free, but not gluten free, being that it uses a mix of whole wheat and almond flour to reach the fluffy texture. I personally love the walnut ones in the morning and chocolate chip for a sweet treat after dinner! Let's just say- these won't be lasting long in my house.
RECIPE
Prep time: 5 minutes
Bake time: 23-26 minutes
Makes: 14 muffins
INGREDIENTS
2 overripe bananas
1 egg
1c whole wheat flour
1/2c almond flour
1/4c flaxseed meal
1/4c pure maple syrup
1/2tbs date nectar
1/2tsp pure vanilla
1/4c unsweetened almond milk
1/4c coconut oil + 1tbs coconut butter
1tsp mac powder
10 dates
1/2c chopped walnuts
1/3c Enjoy Life dairy free mini dark chocolate chips
1tsp baking soda
1/2tsp cinnamon
1tsp coconut sugar
Sprinkle of pink salt
METHOD
1. Preheat oven to 325 and spray muffin tin with oil {I use avocado oil}
2. Add bananas to a large bowl and mash.
3. Add in all wet ingredients to the same bowl And whisk: {egg, coconut oil, coconut butter, maple syrup, date nectar, vanilla, almond milk}
4. In same bowl, gently fold in the dry ingredients: {flour, flaxseed meal, maca powder, baking soda, cinnamon}
5. Now chop the dates and walnuts {if not already chopped}.
6. Add in the chopped dates and mix.
7. Transfer half the batter to a separate bowl and add the walnuts to one and the dark chocolate to the other. Fold in and mix gently.
8. Transfer batter to prepped muffin tin and add additional walnuts and dark chocolate chips to the corresponding muffins.
9. Add a sprinkle of pink salt and coconut sugar to the top of each, and bake for 22-25 minutes. Optional: turn to broil for 1-2 minutes for a crispy muffin top.
1Remove from oven and let cool for 20 minutes before removing from muffin tin.
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