Many of you know, 50% of my family is Gluten Free/Dairy free. And the other 50% won’t sacrifice taste for health. We have some allergy ridden folk, and some stomach of steal-bring on the flavor peeps. It’s important to me that we have healthy and DELICIOUS choices on hand. And it’s equally important that we can all eat what’s prepared, for the most part. Cue these muffins! My daughter was craving banana bread and I was feeling extra creative so we played around with the recipe and came up with the most delicious, super moist, not falling apart (like gf is known for), gooey muffins!
You can easily sub the banana for apple sauce, the chocolate chips for dried fruit, and the nuts for any other nut option (or omit the nuts).
Some key ingredients and brands I used that helped make these gf/df and extra delicious…
I used…Earth Balance soy free baking sticks for my “butter”. You can easily use real butter or coconut oil.
Enjoy Life Dark Chocolate Chunks. I love this brand! Chocolate Chips should really be simply chocolate but so many brands add cheap fillers and preservatives. These are clean and so tasty!
Bob’s Red Mill 1:1 gluten free flour. This is one of the easiest flours to use as a substitute and it has a 1:1 ratio which makes it simple and user friendly.
Coconut Sugar naturally has a lower Glycemic Index so it won’t spike your blood sugar as much as traditional sugar. Also, it has a 1:1 ratio for regular sugar or brown sugar and bakes well!
Lastly, you can easily make Banana Bread with this recipe by using a loaf pan and increasing the cooking time!
Hope you enjoy them as much as my family did and keep me posted on any allergen questions or fun variations you try!
GF/DF Banana Chocolate Chip Almond Muffins
Wet Ingredients:
1.5 cups very ripe bananas, mashed (about 3-4 medium bananas)
1/2 cup or 1 stick Butter softened (or Earth Balance Vegan Baking Stick)
2 eggs
1/2 teaspoon vanilla extract or paste
2 Tablespoons Non Dairy Milk (almond works great!)
1/2 cup Coconut Sugar
Dry Ingredients:
2 cups Bobs Red Mill Gluten Free 1:1 Flour
1.5 teaspoons Baking Soda
1.5 teaspoons Baking Powder
1/2 teaspoon Sea Salt
1 cup Dark Chocolate Chunks
1 cup Sliced Almonds
Topping:
1/4 cup or 1/2 stick Butter or Earth Balance
1 teaspoon Vanilla
1/2 cup Sliced Almonds
1/2 cup Coconut Sugar
Method:
Preheat oven to 350 degrees
Cream all wet ingredients together but be sure not to over mix.
In a separate bowl, mix flour, baking soda, and baking powder.
Gradually combine the wet and dry mixtures, until just combined.
Place cupcake/muffin liners in a muffin pan.
Pour batter into cupcake pan, filling each spot only to 3/4 full.
In a separate bowl, mix the topping ingredients. Gently spoon a small amount of topping over each muffin.
Bake 10-15 minutes. Check by poking center of muffin with a tooth pick. If it comes out clean, the muffins are ready. Be sure not to over cook as this will leave them too dry!
Few things are as good as a warm, wholesome ingredient muffin that are allergen friendly, shared with family and friends over a few giggles. Enjoy friends!!
