Chocolate Banana Nut Muffins (Gluten-Free)

Who doesn't love a muffin? Cupcakes are great, but muffins are a healthy cupcake in disguise; making them acceptable for breakfast, lunch, snack time or dessert! They're very versatile. And my muffins are healthier than your average Joe, so enjoy one for breakfast (guilt-free). These muffins are packed with whole grains, healthy fats, & fiber, but all you'll taste is the chocolate-y goodness! And this recipe can easily be made gluten-free, for those who have a gluten allergen or sensitivity, by using gluten-free certified oats and oat flour.

Prep time: 20 minutes

Bake time: 30 minutes

Servings: 12-13 muffins

Ingredients:

  • 1 1/3 cup ripe bananas, mashed (about 3 large bananas)*

  • 1/4 cup almond butter

  • 1/3 cup unsweetened almond milk (or your milk of choice)**

  • 2 T. avocado oil***

  • 2 T. agave****

  • 2 t. vanilla

  • 2 T. ground flax meal

  • 1/3 cup coconut sugar

  • 1/2 cup rolled oats

  • 1 cup oat flour*****

  • 2 T. coconut flour

  • 1/3 cup cocoa powder

  • 1/2 t. baking soda

  • 1 T. baking powder

  • 1/4 t. salt

  • 1/3 cup chocolate chips

Topping:

  • 1/3 cup chopped walnuts

Directions:

  1. Preheat oven to 350 degrees Fahrenheit and line a muffin pan with muffin liners.

  2. Mash bananas and almond butter together in a large bowl.

  3. Then stir in almond milk, avocado oil, agave, vanilla & ground flax meal.

  4. Next stir in the coconut sugar.

  5. Measure out the remaining dry ingredients (rolled oats, oat flour, coconut flour, cocoa powder, baking soda, baking powder, salt & chocolate chips) into the wet mixture. Then stir everything together until all the dry ingredients are moistened.

  6. Measure 1/4 cup of batter into each muffin lined cup.

  7. Sprinkle chopped walnuts on the top of each muffin and gently press them into the batter.

  8. Put the muffin pan in the oven and bake for 30 minutes.

  9. Remove muffin pan from the oven and let them cool in pan for 10 minutes (the muffins will continue to cook some while they are in the hot pan). After 10 minutes, remove muffins from pan and let them cool completely on a cooling rack.

  10. Once muffins have cooled completely, enjoy! =)

Notes:

Leftover muffins should be stored in a sealed container and refrigerated for the longest shelf life. Heat up refrigerated muffins for about 20 seconds in the microwave for optimal taste.

Substitutions:

*If your 3 bananas don't quite measure up to 1 1/3 cup, you can substitute applesauce for the remainder. For example, I made one batch with 1 cup of mashed bananas + 1/3 cup unsweetened applesauce and they came out perfect.

**I've personally tested this recipe with coconut milk & almond milk.

***The avocado oil can be subbed for walnut oil or your oil of choice

****You can sub the agave for honey, but I prefer using agave in this recipe.

*****Oat flour can be bought or it can easily be made by blending old fashioned oats in a blender (approximately 1 1/4 cup oats= 1 cup oat flour). If you are making these muffins for someone who has a gluten intolerance, make sure you use gluten-free oats. Oats themselves are gluten-free, but can be contaminated with gluten because often times they are processed in facilities that process other grains.

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