Let me start by saying these are definitely the best muffins I have ever made. May even be the best recipe in general I have ever made (bold statement). I love when you are testing things out in the kitchen with no expectations but then the outcome blows you away.
I think the trick is to make sure your bananas are extra ripe, which makes the batter that much sweeter. If you need to speed up the process a bit just put your bananas on parchment paper into the oven on 200 degrees for about 10-15 minutes and that should allow them to ripen up.
The ingredients in this recipe are super clean. I used Lilys dark chocolate since it has no added sugar, but any other clean chocolate brand will do:).
To get the Chocolate swirl you just melt chocolate with a bit of coconut oil, and then that gets drizzled on top. I use a teaspoon (the one you measure with) to do the drizzle so I dont just pour a big chocolate blob on the top of my muffins. However, there is nothing wrong with chocolate in any form!
I hope you enjoy these muffins as much as I do! If you have any questions comment below! Also if you remake this recipe please tag me and share (@stephi.paige)! Iove seeing my recipes re made it makes me so happy!
1/3 cup coconut oil
1/4 cup maple syrup
1/3 cup cashew milk (any non dairy milk will do) I use Malk Organics because it is the cleanest no hidden chemicals or ingredients.
1 tsp vanilla
3/4 cup almond flour
3/4 cup coconut flour
1/4 cup flaxmeal
1 tsp baking soda
1 tsp baking powder
1 tablespoon cinnamon
Not to be mixed in the batter (can make the muffins without this part and still good!):
1/2 cup peanut butter
Lily Dark Chocolate broken into pieces
Half a Lilys dark chocolate bar and two teaspoons of coconut oil (melt together for drizzle)
Directions (makes 12):
1.) Preheat the oven to 350 degrees and spray muffin tins with non stick spray
2.) Mash bananas in a med size bowl, add eggs and whisk and mix well.
3.) Add the rest of the wet ingredients and mix well.
4.) Add in the dry ingredients and mix well.
5.) add two tablespoons of the batter into the muffin tins. Then add a teaspoon of peanut butter on top with pieces of the dark chocolate
6.) Top the muffins with the rest of the batter for the chocolate and pb is completely covered.
7.) Drizzle the melted chocolate on top of the muffins in a swirl motion.
8.) Bake muffins for 20-25 min. oven times will vary but the muffins should be gold brown on top.
9.) Let the muffins cool for about 10 minutes and then remove them from the tins onto a wire rack so they can continue to cool.
Enjoy! These can be stored in an air tight container in the fridge for a 5-7 days. If not eating right away you can freeze them and then pop in the toaster to reheat!
Hi there, Im Stephi Paige!