Gluten Free Banana Choc Chip Muffins
These gluten-free banana choc chip muffins are a wholesome, nutrient-dense treat that balances the natural sweetness of mashed bananas with the rich indulgence of dark chocolate, all held together by a satisfying blend of coconut and rice flours.
Ingredients:
2 bananas
2 eggs
3/4 cup rice flour (oat Flour/ buckwheat flour/ gluten free flour)
1/4 cup coconut flour
2 Tbsp peanut butter
3 Tbsp coconut oil
1 tsp cinnamon
1 tsp baking powder
1/2 cup dark chocolate chips
Directions:
Preheat oven to 180 ºC on fan bake. Pre-line or grease a muffin tray with oil or butter.
In a bowl, mash the bananas. Add flour, baking powder, coconut oil, peanut butter, cinnamon and eggs. Fold mixture together and combine. Add in the chocolate chips.
Spoon the mixture evenly into the muffin tray and place in oven for 12-15 minutes until cooked to your liking.
Store in a airtight container.
TIPS:
The Flour Swap: If you use Buckwheat flour instead of Rice flour, the muffins will be slightly denser and "earthier," but you'll gain about 2g of extra fibre per muffin.
Texture: Coconut flour is highly absorbent. If the batter looks like dry clay rather than a thick paste, add a splash of almond milk or water.
Storage: Because of the high moisture content from the bananas and coconut oil, these keep best in the fridge for up to 5 days or can be frozen for up to 3 month
NUTRITIONAL INFORMATION (PER MUFFIN):
Energy: 765 kJ (183 kcal)
Protein: 3.2 g
Fat, total: 11.1 g
– Saturated: 7.9 g
Carbohydrate: 16.8 g
– Sugars: 8.4 g
Dietary Fibre: 2.1 g
Sodium: 42 mg
