Banana chocolate chip muffins

July 21, 2017

 

You know that feeling of biting into a doughy, sweet baked good? There is nothing like it! And although most of my sweets are raw goodness like my favorite berry cream cake or the lemon cashew balls with coconut - which are a repeat in our household every single week - I sometimes miss a real muffin, croissant or roll. In those cases, these muffins are my go to! They are made with oat flour, which makes them full with fiber, and great to digest. The sweetness comes from the maple syrup and many many bananas, which also give it incredible moisture. I just can't get enough of these, and neither can my husband. He eats these as his post-workout snack. Baby Zand stuffs her face with them. And I have mine sitting here in the evening all alone writing. They are seriously for everyone. So go ahead and make a batch, I promise you won't regret it. And just in case you ask, my favorite chocolate chips are from Enjoy Life semi sweet mini chips.

 

Preparation time: 15 minutes

Baking time: 25 minutes

Total time: 40 minutes

Makes 12 (plus a little extra dough to lick while they are baking, I know what you need :-)): 

 

Wet ingredients: 

- 6 bananas or more (makes 2 cups mashed bananas) 

- ⅔ cups maple syrup

- ½ cup virgin coconut oil 

- ½ cup water

- 2 Tbsp almond butter

- 1 Tbsp vanilla extract

- 1 tsp ground cinnamon 

 

Dry ingredients: 

- 2 cups oat flour

- ½ Tbsp baking powder

- ½ Tbsp baking soda

- 1 cup chocolate chips 

 

  1. Pre-heat oven to 160ºC/ 325ºF, and prepare a muffin tray with muffin cups. 

  2. First mash your banana (or simply throw them in the blender and let it do all the work for you). Make sure you get 2 cups mashed banana out of the 6, otherwise you may need more. 

  3. Now combine all the wet ingredients together in the blender or a mixer and blend until creamy and smooth. 

  4. Add the dry ingredients except the chocolate chips, and stir to combine well. 

  5. Finally, fold in the chocolate chips, and give it a little try. 

  6. Fill your muffin cups just a little more than ¾ full. You don't want to go to the top of the rim, then your dough might run over, and just create a huge mess in your oven. they will rise, you don't need to fill them too much. Plus, you will have more dough leftover to lick ;-) 

  7. Bake for 20 minutes, check on them, and return to the oven for a final 5 minutes. A tooth pick inserted should come out somewhat dry except for the gooey chocolate. 

  8.  Let them cool in the pan for 15 minutes or so, then take them out and place on a plate to cool completely or dig in! 

 

Yummy, yummy muffin! 

 

 

 

Bonus note: I don't recommend using silicone cups to bake muffins in. While they are great to form raw pie crusts, silicone cups keep too much moisture in them when baking with them. It makes for very soggy muffins, which never seem to be properly baked through. Try to find toxin free paper cups or just oil your muffin tray well, sprinkle with a bit of cacao powder, and fill the dough right into it. 

 

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© 2019 Martina Zand