Double Chocolate Banana Muffins

Makes 10-12 muffins

Ingredients

2 medium/large ripe bananas

1/3 cup almond milk + 1 tbsp apple cider vinegar or lemon juice, mix & set 5 minutes

1 flax egg (1 tbsp ground flax + 3 tbsp water, mixed & set for 5 minutes) 

1/4 cup coconut oil, melted

1 tsp vanilla extract

1/3 cup coconut sugar

1/3 cup cacao powder

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup almond flour*

1 cup gluten free all purpose flour*

1/2 cup dairy free dark chocolate 

Directions

Preheat oven to 375 degrees. Grease or line a muffin tin. In a medium bowl mash banana well (I prefer to use an electric hand mixer.) Add almond milk/vinegar mix, flax egg, coconut oil, and vanilla and carefully combine. Mix in coconut sugar, cacao powder, baking powder and soda, and salt. Add flours and chocolate chips and gently fold in until just combined (over mixing will produce an overly dense muffin.) Use a 1/4 cup scoop and fill muffin tin. Do not flatten. Bake for 18-20 minutes. Cool in tin for 10 minutes, remove and cool completely on wire rack. Enjoy alone or spread with your favorite nut butter. Store at room temperature for 2 days or in fridge for 5. 

Chef’s Notes:

*For a nice rounded muffin with a great texture I love the combination of these two flours. However, for varying muffin textures or dietary needs, you can alternatively use 1 1/4 cups gluten free all purpose flour. Or for grain free, fudgier muffins use 2 cups almond flour. 

If you make this and love it, I want to know! Be sure to share a pic on Instagram and tag me @theglowblueprint!