Happy Spring 2017 everyone! For this week I am sharing with you a healthy gluten free muffin recipe. They are the fluffy, soft, melts-in-your-mouth kind! They are equally delicious for breakfast, snacks or as a dessert.
I make muffins at least once or twice per week. We try to eat pretty clean, but at the same time we need to find the right balance of healthy food choices and occasionally indulge in our favourite foods. I almost always make sure to choose a “healthy” indulgence.
The main ingredients of this recipe are bananas, dark chocolate chips, organic coconut flour, gluten free oat flour, and local organic honey. Bananas are a good source of potassium and fiber. Dark chocolate is rich in good fats and antioxidants and some studies have shown that its consumption is related to lower blood pressure readings. Honey contains a unique blend of vitamins, minerals, enzymes, antioxidants and phytonutrients.
Bars | Nibs | Chips | Brute Cocoa Powder
I use the above varieties of chocolate for baking. They are from our favourite store @ Beanermunky Chocolates
- ½ cup of melted coconut oil or olive oil
- ¼ cup honey or brown sugar, adjust according to your preference
- 2 eggs, beaten
- 3 mashed ripe bananas
- 1 tsp. of vanilla extract
- 1 cup of gluten free oat flour
- ½ cup of coconut flour
- 1 tsp. of baking soda
- ½ tsp. of salt
- 1 tsp. of ground cinnamon
- 1 cup of white or dark chocolate chips (dark is better)
- Move oven rack to the middle position. Heat oven to 375F.
- Mix coconut oil and honey or brown sugar in a large mixing bowl. Stir in the eggs until the mix is well blended.
- Add the mashed bananas and vanilla, beat until smooth.
- Stir in oat flour, coconut flour, baking soda and salt just until the mix looks moistened.
- Fold in dark chocolate chips.
- Spoon the mix into greased or paper-lined muffin cups, filling to top.
- Bake for 30 minutes or until golden and tops are firm to the touch.
- Let cool for 5 minutes before serving.
TIP 2: The muffins can be stored in an airtight container for up to 2 days or wrapped individually in plastic wrap and freeze for up to 2 weeks.