I'm finally back with another recipe - yes, I am alive but university can really eat your time away! These sweet little muffins are filled with great flavor and nutrients, plus they are totally free of sugar, wheat, milk products and eggs so everyone can enjoy the famous banana-choc combination.
Makes about 9 medium-size muffins:
*adapted from Zoe Nathan's "Huckleberry"
- 70g gluten-free blend (I'm using this one)
- 2 tbsp walnuts, roasted and ground
- 3 tbsp almond flour
- 1,5 tbsp flax seed meal
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1/2 tsp cinnamon
- 3 tbsp canola oil
- 50ml honey
- 3 tbsp non-dairy milk of choice (I used almond milk)
- 3 medium-sized, ripe bananas, mashed
- 60g dark chocolate, chopped
1. Preheat the oven to 350F/180C.
2. In a large bowl, mix gluten-free flour, nuts, flax seed, baking powde, baking soda, salt and cinnamon. Add the rest of the ingredients and stir to combine.
3. Fill the prepared muffin cups with batter and bake for about 20-25 minutes, until golden-brown on top and set on the inside. Cool slightly before serving.
BON APPÉTIT !
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