Gluten Free Banana Chocolate Power Muffins
We know that sugar causes inflammation, but we’re making a small exception to the rule due to COVID and are treating ourselves to these delicious gluten free banana chocolate muffins. They are gluten free and for baked goods are rather low sugar at around 5 grams per muffin.
Ingredients:
3 Ripe Bananas
1 cup Pamelas Gluten Free All Purpose Flour
1/4 cup Organic Cane Sugar
1/4 cup Organic Coconut Oil
Chocolate Chips
1/2 tsp Vanilla Extract
1/2 cup Almond Meal
1 Egg
1/2 tsp Baking Soda
1/2 Baking Powder
Pinch Salt
Mix it Up
In a mixing bowl toss in the 3 ripe bananas and whip them up until they’re smooth and whipped. Add 1/4 cup of coconut oil and then toss a room temperature egg and mix it up. Once fully mixed, add 1/4 cup of cane sugar and mix until fully consistent. Next add 1/2 cup almond meal and 1 cup of Pamela’s gluten free all purpose flour. Mix until consistent. Then 1/2 tsp baking soda, 1/2 tsp baking powder, pinch of salt and 1/2 cup chocolate chips. Mix it all up until smooth.
Scoop and Bake!
Once fully mixed, preheat the oven to 350 and begin to prepare the muffin tray. Dab a paper towel with enough coconut oil to add a thin layer to each individual muffin tin. With an ice cream scooper, scoop out the batter and place in the freshly oiled muffin tin. Place in the oven and cook for 15-20 minutes or it passed the “tooth pick test”. What’s the tooth pick test? Simply poke a muffin with a toothpick and if it comes out dry, without any wet ingredients stuck on it then you know the muffins are done! Let cool for 5-10 minutes, then enjoy!
Step by Step Instructions!
1. Whip 3 ripe bananas
2. Add vanilla extract
3. Add 1/4 cup coconut oil
4. Add 1 egg
5. Mix until smooth
6. Add 1/2 cup almond meal
7. Add 1 cup gluten free flour
8. Add baking soda and baking powder
9. Mix it up
10. Add chocolate chips
11. Mix it up
12. Preheat oven
13. Oil the muffin tin
14. Bake for 15-20 minutes
15. Scoop and bake
16. Let cool for 5-10 minutes
Enjoy :)