Monday, September 08, 2014

Chocolate Nut Butter Banana Muffins (Dairy, Gluten and Refined Sugar Free)

We seem to be eating less bananas which means my freezer collection has been growing.  I wanted to make a heartier muffin with some additional protein.  This recipe turned out really well and was enjoyed by our family as well as our friends.  I hope you enjoy as well.  To make this school friendly make sure you use a nut free milk as well as sunflower seed butter.

  • 1/3 cup non dairy milk
  • 1 teaspoon apple cider vinegar
  • 3 mashed very ripe bananas
  • 1/3 cup grapeseed oil
  • 1/3 cup peanut, almond, cashew, hazelnut or sunflower seed 
  • 2 eggs
  • 1 teaspoon gluten free vanilla 
  • 1/2 cup palm sugar
  • 1/3 cup chickpea flour
  • 1/3 cup buckwheat flour
  • 1/3 cup cocoa powder
  • 1/3 cup sorghum flour
  • 1/3 cup tapioca starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon psyllium husk
  • 1/2 teaspoon sea salt
  • 1/4 cup dark chocolate chips (optional)

  1. Preheat oven to 350 F and prepare muffin tray.
  2. In a small bowl combine milk and apple cider vinegar
  3. In a medium size bow blend bananas, oil, nut butter, eggs and vanilla.
  4. Combine all remaining dry ingredients into a large mixing bowl.
  5. Add milk, vinegar and banana mixture to the flour mixture.  Stir just until combined.
  6. Pour into muffin cups and bake 20-25 minutes or until inserted toothpick comes out clean.
  7. Store in airtight container.

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