I've been baking A LOT lately. It might have something to do with the never ending winter and constant snow. Yes, it definitely has to do with that. At least when I turn on the oven it warms the house up and I get something yummy for my efforts. I'm always on the lookout for good things to pack in school lunches that aren't just junk food and this sure fits the bill.
I wasn't so sure about this combo of banana and chocolate as I don't much like bananas. They just don't appeal to me the way a good apple or raspberry does. I thought I'd go ahead and try this though and I'm so glad I did. My very picky 9 year old son (who also doesn't like bananas) said in reaction to his first bite "I don't like this muffin, I LOVE it!" OK, so this one is a keeper.
Banana Chocolate Chip Muffins
Makes 22-24 muffins. Adapted from Gnowfglins.
- 3 cups combination of gluten-free whole-grain flours (millet, buckwheat, amaranth). I like Namaste Gluten free flour blend from Costco.
- 2 cups whole milk kefir or yogurt
- 2 eggs, lightly beaten
- 2 mashed bananas
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla
- 3 tablespoons melted coconut butter or butter
- 1 teaspoon sea salt
- 2 teaspoons baking soda
- 3 tablespoons flaxmeal
- 1/2 cup shredded unsweetened coconut
- 3/4 cup chocolate chips
Stir all flours together and mix with the kefir or yogurt. Cover bowl and let soak overnight, 8 to 12 hours. This makes the grains easier to digest.
The next day, preheat your oven to 350 degrees Fahrenheit and grease your muffin tins. In a separate bowl mash the bananas and mix them with the eggs, syrup, vanilla and melted butter and add them into the flour bowl and stir it together. Sprinkle sea salt, baking soda, flaxmeal and shredded coconut over the top of the wet ingredients. Stir until just mixed then add chocolate chips.
Using a spoon, fill the muffin molds 3/4 full. Bake for 20-22 minutes until muffins are golden brown on top. Let them cool in the pan a few minutes and then pop them onto a cooling rack and start eating. You can top them with butter, banana slices or almond butter- use your imagination!
Does gluten free baking intimidate you? What's your experience baking this recipe? I'd love to hear about it in the comments!
The next day, preheat your oven to 350 degrees Fahrenheit and grease your muffin tins. In a separate bowl mash the bananas and mix them with the eggs, syrup, vanilla and melted butter and add them into the flour bowl and stir it together. Sprinkle sea salt, baking soda, flaxmeal and shredded coconut over the top of the wet ingredients. Stir until just mixed then add chocolate chips.
Using a spoon, fill the muffin molds 3/4 full. Bake for 20-22 minutes until muffins are golden brown on top. Let them cool in the pan a few minutes and then pop them onto a cooling rack and start eating. You can top them with butter, banana slices or almond butter- use your imagination!
Does gluten free baking intimidate you? What's your experience baking this recipe? I'd love to hear about it in the comments!
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