There is a meditative quality in baking, which is why during this time of cocooning I have been enjoying playing around with ingredients for healthy and incredibly tasty snacks and desserts. I would have totally jumped on the sourdough wagon if I had a starter, but enjoying playing around with sweets that are actually good for you. I mean that! These muffins are gluten-free, full of good fats and can me made vegan as well. The recipe is to make 24 mini muffins. The photos show just how excited the family is about them, or they are just really good sports and go along with my goofy ideas. Here is the SUPER simple recipe!
Ingredients
1/2 cup coconut flour
2 teaspoon baking powder
1 teaspoon ground cinnamon
2/3 cup mashed banana
1/4 maple syrup
1/4 melted coconut milk
4 eggs whisked (or make a flax egg, super easy)
1/2 cup chocolate chips
1/2 cup raw almond butter ( you may need to heat it to make it softer)
Preheat oven to 350
Line a muffin tin with coconut oil, or I use silicone muffin container
Coconut flour, baking powder and cinnamon in one bowl
In another bowl, combine mashed bananas, coconut oil, maple syrup and whisked eggs (or flax eggs) and almond butter and mix together
Combine the wet ingredients to the dry ingredients well, then add the chocolate chips
Put batter into tins, and add a few chocolate chips on top
Bake 15 – 20 minutes, or until a tooth pick or fork comes out clean
Let sit for 10 minutes and ENJOY! It has literally been my go to snack all week. My friend came over with her toddler for a social distancing date in the backyard, and her daughter also loved them! I guess a hit for ALL ages!
Let me know how it goes:-)
