I know I’ve recently posted a recipe for these, but I’ve since tweaked it slightly, and am super happy with the result! These delicious muffins make a great afternoon snack in that time before lunch and dinner. They are refined sugar free, calling for honey and coconut sugar. If you don’t have coconut sugar, you can sub all honey or maple syrup, or even regular sugar if you wanted.
SERVES [12]
INGREDIENTS:
DRY:
•2 bananas, mashed
•1 cup gluten free flour
•1/2 cup chocolate chips (I used dark chocolate. You can also leave these out or use a different kind of chocolate!)
•1/2 cup walnuts, chopped (You can also leave these out if you want, but I personally like the crunch they add)
•1/4 cup coconut sugar
•1 teaspoon baking soda
•1 teaspoon baking powder
•1/2 teaspoon ground cinnamon
•1/4 teaspoon salt
WET:
•2 eggs
•1/3 cup coconut oil, melted
•1/4 cup honey
•1/4 cup plain yogurt
•1 teaspoon vanilla extract
DIRECTIONS:
1.) Preheat oven to 350ºF and line a muffin tin with liners.
2.) In a large bowl, mash the bananas, then add in the eggs, vanilla extract, yogurt, coconut oil, and honey. Mix well.
3.) In a separate bowl, sift together the flour, coconut sugar, cinnamon, baking powder, baking soda, and salt. Add into the banana mixture. Then, fold in the chocolate chips and walnuts.
4.) Fill the prepared muffin tin with the batter. It should fill about 12. Bake for about 18-20 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Store in a covered container at room temp for 2-3 days.
