Grain-Free Chocolate Covered Banana Muffins
These Chocolate Covered Banana Muffins are a little bit decadent, while keeping some health values in check. They are grain-free, as are all the recipes in Kelly Smith’s book, Everyday Grain-Free Baking. These breakfast and snack perfect muffins feature almond flour, lots of ripe bananas as well as cocoa, coconut milk and are sweetened with honey. Don’t leave out the cider vinegar; it tenderizes the batter. These come together quickly and freeze well. Simply place in a zip-top bag and remove one at a time. Great for a banana-packed treat on-the-go. Make sure to also check out her Ultimate Cookie Bars. They feature a chocolate chip cookie base topped with a fudgy brownie layer.
Excerpted from Everyday Grain-Free BakingCopyright © 2015 by Kelly Smith and published by F+W Media, Inc. Used by permission of the publisher. All rights reserved. Photography by Kelly Smith.
- 2 cups blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¾ cup mashed ripe banana (about 2 medium bananas)
- 3 tablespoons honey, plus more for drizzling over muffins before baking
- ¼ cup cocoa powder (preferably fair-trade cocoa)
- 2 large eggs
- 1 tablespoon coconut milk
- 2 teaspoons pure vanilla extract
- ½ teaspoon apple cider vinegar
- ¼ cup dairy-free mini chocolate chips
- 1 large semi-ripe banana, cut into 10 thick slices
- Preheat oven to 350°F. Place 10 parchment muffin liners into a 12-cup muffin tin; set aside.
- In a small bowl, combine the almond flour, baking soda, and salt.
- In a large bowl, whisk together the mashed banana and honey until well blended. Then add the cocoa powder, eggs, coconut milk, vanilla, and apple cider vinegar. 5. Whisk until cocoa powder is thoroughly blended into the mixture.
- Using a spoon, stir the dry ingredients into the wet and mix until well blended. Then fold in the chocolate chips and evenly distribute the batter among the 10 muffin cups.
- Insert a banana slice into the center of each muffin, so that only half of the slice is visible. Drizzle a little honey over the top of the banana (about ½ teaspoon per muffin), if desired.
- Bake for approximately 20–25 minutes, until a toothpick inserted into center comes out clean. Allow muffins to cool in the tin for 5–10 minutes. Then transfer to a plate and serve.
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