Sep 07, 2015
Chocolate Chocolate Chip Banana Muffins ~ Plant-based, Gluten-free, Oil-Free!
If someone tells you that, as plant-based people, we are deprived, bake them some of these! I have had many, many omnivores tell me that these are the best muffins they have ever tasted. For real!
These dark and handsome guys will make you swoon! Moist and light with a delicate crumb, full of chocolately flavor and little pops of banana chunks with crunchy cacao nibs throughout. What’s not to love? Also, they’re not terribly sweet which I happen to like. If you want them to be sweeter, I would use chocolate chips instead of cacao nibs.
I feel it coming… fall that is. Cooler temperatures and my baking bug has bitten hard. Yep. Lovin’ in the oven!
Chocolate Chocolate Chip Banana Muffins
A delectable, chocolate, oil-free muffin!
- 1 cup blanched almond flour
- 1 cup buckwheat flour
- 1/2 cup coconut sugar or other minimally processed, granulated sweetener (see note)
- 1/3 cup cocoa powder
- 1/3 cup cacao nibs
- 2 tsp baking soda
- 2 TBS ground flax seeds + 4 TBS water
- 2 ripe bananas, mashed (leave it a little chunky)
- 1/4 cup raw almond butter
- 1 cup unsweetened, plant-based milk
- 3 TBS pure maple syrup
- 2 tsp vanilla extract
- Preheat oven to 350° F.
- Prepare a 12-muffin tin (use muffin liners or a silicone tray)
- Combine the flax with the water and set aside.
- Add all dry ingredients to a large mixing bowl and whisk well to combine.
- Combine all wet ingredients in a separate bowl, including the flax/water mixture.
- Mix the wet ingredients into the dry and stir well to combine.
- Scoop the batter into the muffin cups, filling each almost to the top.
- Bake for 25-30 minutes, until a toothpick inserted comes out clean.
- Cool and devour!
I recently made these using xylitol instead of my usual coconut sugar. They were fantastic! I learned about alcohol sugars long ago and then recently got re-inspired to use erythritol by Dr. Greger in one of his videos. So, use whatever granulated sweetener you prefer!