THE most delicious & healthy GF chocolate chip banana muffins!
These muffins have it all. They are chewy and chocolatey but have plenty of protein, fiber and antioxidant nutrients!)
No one in my home is gluten intolerant but what I have noticed in my baking is that gluten-free desserts have a gooey decadence that you can’t achieve using regular wheat flour. Regardless of your tolerance for gluten, wheat (especially white non organic wheat) often causes an inflammatory response in our bodies and taking a break every once in a while is good for your health. Some of these ingredients may be new to you, but I promise, they are SO worth having in your pantry. I always love to keep a variety of gluten free flours on hand and natural sugar options. Using a combination of flax, oat, brown rice flour and almond flour rather than regular wheat flour can amp up the nutrition, adding protein and fiber among other micronutrients.
3-4 very ripe bananas
1/4 cup coconut butter (substitute option: coconut or olive oil)
1/4 cup coconut oil
1/2 cup coconut sugar (substitute option: white or brown sugar)
2 tablespoons milk of choice
1 teaspoon vanilla extract
2 cups your favorite gluten free flour (I like to combine almond flour, coconut flour, brown rice flour and oat flour) I just wing it with the proportions. If you like more crumbly, go heavier with he almond flour. If you like more chewy, go heavier with the brown rice flour. If you like extra chewy, add 1 tsp xantham gum)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon ground flax seeds (you can grind these yourself with a coffee grinder or buy ground)
1/2 cup dark chocolate (or chopped dark chocolate covered almonds!)