Good morning friends,
How did you start your day today?
If you’re like me, you wake up, and head straight for the coffee maker/pot! How could you even start a day without that?
I found this recipe on a blog by Leslie @sweetie-berryLemongrovelane.com, and she actually makes me WANT to bake in the kitchen. I do enjoy baking and cooking, but she just elevates it to an art form. So… this is her recipe, I made it, tried it, and loved it…thought I’d share it with you!
In her recipe, you’ll notice that she offers an alternative to the type of flour used, and I used a gluten-free flour because of our daughter’s dietary requirements. It is nice to have that option in a recipe.
Banana Chocolate Chunk Muffins
Banana Chocolate Chunk Muffins
Equipment
- 1 oven
- 1 measuring spoons, mixing spoon, mixer, muffin tin, oven, 2 mixing bowls
Ingredients
- 4 ripe bananas
- 1/4 C. Melted coconut oil or butter I used plant based butter
- 1/4 C. Maple Syrup
- 2 eggs
- 1 1/2 C. Gluten Free Flour or All Purpose Flour
- 2 tsp. Baking Soda
- 1 1/2 tsp. Cinnamon
- 1/4 tsp. Cardamon
- 1/4 tsp. All-Spice
- 1/4 tsp. Ground Ginger
- 1 1/2 tsp. Vanilla extract I use Pure Vanilla
- 1/2 tsp. salt I used fine Sea Salt
- 1 C. Dark Chocolate Chunks Use 60-70 % dark chocolate
Instructions
- Preheat oven to 350 degrees F.
- Fill your muffin tin with liners
- Mash 4 over-ripe bananas in a large bowl
- Add eggs, vanilla, maple syrup and melted butter or coconut oil and mix well.
- Add flour, baking soda, salt, cinnamon, all-spice, ginger and cardamon to the mixture and stir until combined.
- Chop up 1 cup of dark chocolate and add to your banana bread mixture.
- Stir gently and then add to prepared muffin cups.
- Bake for 20 minutes or until toothpick comes out clean.
- Serve warm, with a dollop of butter, cool with butter, or will freeze well for later.
The above photo is the muffins that I made.
I only had 2 large bananas, so I made 1/2 of the posted recipe. I substituted a few ingredients: I used Plant Based Butter, Sugar-Free Syrup, and Gluten-Free Flour. My salt is a finely ground Sea Salt, which I like to add to dishes that are very sweet, it almost intensifies the chocolate!
Also, I made this late at night, without checking my ingredients first, big mistake. I substituted a few spices, using what I had, spices that I thought would be similar. I used Pumpkin Pie Spice, extra Cinnamon, and a small dash of Nutmeg, which is why my muffins appear darker than hers in the photos, in my opinion.
Also! I didn’t have Chocolate Chunks, so I used a Sugar-Free Chocolate Chips product that my daughter can eat. You could use the Chocolate Chunks, which looks delicious, or chocolate chips.
When you’re cooking or baking for yourself or your family, you’re the only one who knows what they can or cannot eat, what they like or dislike, and you can choose the products that you prefer to use, after all, this is your kitchen, you’re in charge here!
Bake away, and enjoy!
Note: hide those bananas so they can soften, the last time I wanted to make banana bread, I put the bananas in my sock drawer, so my husband wouldn’t eat them!
I can vouch for this one, it’s great, and can easily be made Gluten-free, hope you’ll love it too!
xx,
