Banana Bread Muffins...with dark chocolate chips
Adapted from: Rachel Mansfield
Whole30, paleo, gluten-free, dairy-free, vegan, no added-sugar
Recipe makes: 12 muffins
…because everything’s better in muffin form! (and everything’s better with chocolate!)
I’ve been extra good about eating clean during this weird time in life, wanting to boost my immune system and stay as strong as possible, but also been having the urge to bake a lot! This banana bread recipe has everything I wanted and more!
With only a few ingredients that are staples in my house, no added sugar, and simple instructions, I whipped this up in no-time. Since pasture-raised eggs are a hot commodity and I prefer eating them for lunch, I decided to save mine for meals and make these muffins vegan using chia eggs.
What’s a chia egg, you ask?
Chia eggs are very simple and healthy. The ratio is 1 tablespoon of chia seeds to 2.5 tablespoons of water. Mix in a bowl and let it sit in the fridge for 5-10 minutes. You’ll notice they all form together like a gel and then you mix the chia gel or “egg” into the batter as you would with regular eggs. Tada!
I didn’t notice a difference in taste, but they’re good in fiber, healthy and a good egg alternative for your vegan friends or if you want to savor your good eggs like me!
I've used both Picky Bars new, Drizzle almond butter in this recipe and Perfect Keto's chocolate hazelnut butter. They both taste delicious, but feel free to keep it simple and use what whatever you have at home. Comment to let me know how it turns out!
I’ve been on a muffin kick recently and like having them portioned out, so I don’t eat them all in one sitting, but you can definitely make this recipe using a bread loaf or cake pan as an alternative. I also got these cute silicone muffin liners recently, so I love using them!
- 3 chia eggs
- 2 ripe bananas (about 1 cup banana)
- 2 tablespoons liquid coconut oil
- 1/3 cup nut butter
- Splash of vanilla extract
- 2 cups almond flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- handful of dark chocolate chips
- Preheat the oven to 350 degrees and add muffin liners to the pan.
- In a large bowl, mix together the eggs, banana, oil, nut butter and vanilla until creamy.
- Mix in the flour, cinnamon and baking powder until smooth.
- Fold in the chocolate chips, gently (or any nuts / alternative mix-ins that you’re craving)
- Evenly distribute batter to muffin tins and bake for about 30-35 minutes (or until toothpick comes out clean!)
- Let the muffins cool and enjoy!
- Best served warm with some melted butter if your heart desires
- Add pecans or shredded coconut to the batter to spice it up
- Freeze the muffins to enjoy at a later date!
- The chia eggs worked really well, but you can definitely use regular eggs for equivalent results