I adore a good muffin as much as the next guy. What I don't adore so much, are their contribution to my muffin handles. Nobody wants to feel like Danny Devito in a pencil skirt.
More over, I don't adore the thought of my friends paying their hard earned dollars on sugary cupcakes posing as "low fat carrot muffins" (or something of similar sorts). Low fat, ok... but it's still likely high sugar and therefore it's still likely to bring out the Danny in you if you eat too many of them.
This super simple recipe is gluten free, dairy free, and sweetened naturally with maple syrup and banana. They take about 30 minutes to make and are an easy on-the-go snack to bring to work with you throughout the week.
HOT CHOCOLATE BANANA MUFFINS
The healthy fat from the coconut oil in these muffins will help fill your hungry belly, provide you with energy that lasts, and will help make sure the simple sugars in the flour don't spike your blood sugar too quickly (which would cause you to crash shortly after you ate it). The magnesium in the cacao is amazing for chilling out a stressed out body, so go ahead, take a break from the report you've been working on and dive mouth first into one of these delicious muffs.
Preheat oven to 400 degrees and take out two large bowls, one for dry stuff, one for wet stuff.
In the "dry stuff" bowl combine the following and mix well:
- 1 cup Bob Red Mill's Gluten-Free All Purpose Flour
- 1 tbsp cinnamon
- 2 tbsp raw cacao
- 1 tsp aluminum free baking soda
- 1/2 tsp sea-salt
In the "wet stuff bowl" combine the following and mix well:
- 2 mashed bananas (2 large or 3 smaller ones)
- 1/3-1/2 cup unsweetened coconut milk
- 1/3 cup coconut oil
- 1/4 cup maple syrup (can add more or less depending on your sweet tooth)
- 2 eggs
- 1/2 tsp vanilla extract
Mix the dry bowl contents into the wet bowl, mixing until things are well blended (don't over mix)
Fold in some dark chocolate chunks/chips.
Bake for 15 - 20 mins depending on muffin cup size.
Eat one warm and be guiltlessly merry.