This is one of our family’s favorite muffin recipes and everyone who tries it, is equally obsessed! This recipe is from 100 Days of Real Food. Below are all the modifications I made and here is the original recipe.
Recipe Notes:
- I subbed half gf flour (this blend), half almond flour to make gf
- When making it for someone who needs dairy free, I sub coconut oil for butter 1:1
- I blend the bananas because I hate any chunk in my food that isn’t chocolate or nuts
- I subbed chocolate chips for walnuts (this recipe to keep refined sugar free). I ran out of chocolate chips when I made the ones for the pic and subbed sliced almonds for the rest
- I double it and freeze all but 6 muffins (or however many we’ll go through in a week)
- Organic recommend when possible
- If you can, try to buy organic bananas due to the harsh chemicals an pesticides during growth
- My adjustments below will make abt 24 muffins
- You can try subbing eggs for flax eggs to make egg free. This works in most muffin recipes (unless they’re straight almond flour), though I haven’t tried it in this one. Just do 1 Tablespoon ground flax with 3 tablespoons water per egg and let gel for 5-10 min
Ingredients
- 1 1/2 c. Almond flour
- 1 1/2 c. Gf flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 4 eggs
- 1 c. Melted butter OR coconut oil
- 2/3 c. Maple syrup
- 4 bananas
- 1 c. Choc chips (this recipe for refined sugar free)
- Preheat oven and lightly grease muffin tin with oil (I like olive oil spray, coconut, or avocado oil) or butter
- Whisk dry ingredients
- Whisk wet ingredients and combine with dry, stirring until just comes together (over mixing will make them tough)
- Blend 4 Bananas (I just quickly blend in my NutriBullet for easy cleanup)
- Carefully fold in bananas and chocolate chips and distribute in muffin tins
- Bake 20-22 min until lightly browned and toothpick comes out clean
Summer Fried Brown Rice