These muffins are such a great quick treat to make and are a delicious snack for that afternoon hungry period before lunch and dinner! This recipe can be vegan if you substitute agave nectar or maple syrup for honey and use vegan chocolate chips.
MAKES 12 MUFFINS
YOU WILL NEED:
•Large Bowl
•Small Bowl
•Mixing Spoon
•Muffin Tray
•Muffin Liners
INGREDIENTS:
DRY:
•2 bananas
•1 cup gluten free flour
•1/2 cup chopped nuts (I used walnuts)
•1/3 cup dark chocolate chips (sub vegan chocolate chips to make vegan)
•1 1/2 teaspoons baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon ground cinnamon
•1/4 teaspoon salt
WET:
•1/3 cup honey (sub maple syrup or agave nectar to make vegan)
•1/3 coconut oil, melted and cooled
•1/4 cup plain yogurt
•1 teaspoon vanilla extract
DIRECTIONS:
1.) Preheat the oven to 350ºF and line a muffin tray with liners.
2.) In a large bowl, mash the bananas, then add in the honey, coconut oil, yogurt, and vanilla extract. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Then, sift into the batter and mix until combined.
3.) Fold in the chopped nuts and chocolate chips and distribute evenly between 12 muffin liners.
4.) Bake for 13-15 minutes, or until a tester inserted into the center of the muffin comes out clean. The tester may not be perfectly clean because of the bananas but baking for that amount of time will ensure the muffins are cooked.
*Store for 3-4 days in a covered container (if they last that long!)
