Banana Almond Chocolate Chip Muffins
Quarantine day #14, and here we are.
Or is it day #15? I’ve lost track at this point.
All I know is that today is Monday, and apparently the Sunday scaries still exist even when working from home. Am I the only one?!
But you know what helps? Muffins.
I don’t know about you, but I intentionally buy WAY too many bananas every time I go to the grocery store. Normal, right? Everyone else on the planet is hoarding toilet paper and hand sanitzer right now, but I’m just over here scooping up every last bunch of bananas.
Peter eats most of them but inevitably there are always a couple that turn brown and are much better for baking than eating. Luckily, I’m always ready to bake something with bananas. Banana bread, banana muffins, banana oatmeal chocolate chip cookies — you name it, I’m in.
So fourteen (or so) days into these “shelter-in-place” orders, I’m trying to be mindful of my pantry and use baking ingredients sparingly. I’ve somehow managed to make it these first two weeks baking only TWICE! Aren’t you impressed?!
(…is that even something to be impressed about?)
Both instances involved bananas, of course. The first was a gluten-free tahini chocolate chip banana bread (if you’re interested, the recipe can be found on my instagram feed). The second were these banana almond chocolate chip muffins.
I’m pretty sure there’s no such thing as too many muffin recipes, right? I have four on the blog already, but shockingly none with bananas! Well, ladies & gentlemen, it’s time for that to change.
I love this recipe because it doesn’t use up all of my gluten-free pantry staples. A little coconut flour, a little more almond flour — some nut butter and a few ripe bananas. These ingredients are always available in the Bartash household.
Don’t worry, I understand that everyone’s pantry doesn’t look exactly like mine — so use what you have! The original recipe calls for pecan butter, but that’s not something I typically have on hand. Don’t have (or like) almond butter? Use peanut butter or cashew butter. Omit the chocolate chips (but why?) — or mix in your favorite nut along with the chocolate chips. I haven’t tested every variation of flour, oil and spices, but would love to hear what you’ve tried and what worked best!
- 2 ripe bananas, mashed
- 2 large eggs
- ¼ cup almond butter
- ¼ cup coconut oil, melted + cooled
- 1 teaspoon vanilla extract
- ⅓ cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch of salt
- ⅓ cup dark chocolate chips (see Notes for DF)
- Preheat oven to 375 degrees F. Line muffin tins with liners.
- Combine all wet ingredients in a large bowl; whisk dry ingredients in a separate bowl.
- Add dry ingredients to wet, and mix until just combined. Fold in chocolate chips.
- Divide the batter between 9 muffin tins, topping with more chocolate chips if desired.
- Bake 16-18 minutes or until the tops are golden brown; a toothpick inserted into the center should come out clean.
- Store in an airtight container in the fridge for up to 5 days.
Feel free to use whatever nut butter you have on hand - peanut butter, cashew butter, pecan butter. Mix in your favorite nuts along with the chocolate chips, or omit the chocolate chips altoghether.
Recipe From: Kale Junkie | Grain Free Banana Pecan Muffins
I’m pretty sure we’re running low on tissues, so I guess it’s (safely) back to the grocery store for more bananas! I mean… tissues.
