Banana muffins are a staple year-round in our house! The gentle flavors of cinnamon and sweet notes of banana go perfectly with everyone’s favorite food group: chocolate!
For those of us with allergy issues baked goods can be a potentially risky, as allergens can be especially prevalent and hidden in unsuspecting ingredients. This recipe is gluten free, egg-free, dairy free, low-calorie, and delicious as a quick breakfast or an afternoon treat.
1/2 C “EnjoyLife” chocolate chips
3 very ripe bananas (unfrozen or fully thawed preferred)
1/3 heaping C melted coconut oil
1 egg (For egg-free consumers: You can swap this for a 1/4 cup of applesauce. It works!)
1.5 T vanilla
1 t baking soda
0.5 t salt
2/3 C sugar
1 1/2 C GF All-Purpose 1-to-1 flour
Pinch of cinnamon to taste
-Preheat oven to 350*. Grease your muffin tins with cooking spray (yields average of 12)
-Peel bananas. Place in bowl with melted coconut oil & mash until well-incorporated.
-Add in salt, baking soda, sugar, cinnamon, and vanilla. Stir.
-Add in egg and beat until well-mixed.
-Add flour gradually and chocolate chips. Stir. *Do not overstir.*
-Fill tins and bake for 25 minutes or until the toothpick test comes back clean.
Being healthy or dealing with allergens does not have to inhibit your ability to enjoy baked items! With simple substitutions and ratio differences, you can enjoy the same taste and consistancy with treats that are safe to eat.
Comment below how it turns out! I’m enjoying one as I write this post.