Grain Free Banana Chocolate Chip Muffins
Yep, you read that right. Grain-free muffins.
gluten free, grain free, IBD AIP, sugar free, paleo
I fell in love with the idea of using almond butter as a grain substitute in baking, when I stumbled across an amazing grain free recipe by detoxinista. It was her grain free pumpkin muffins that stole my heart.
Needless to say, I’ve been having pumpkin spice for an extended amount of time.
When I first started an anti-imflammatory diet and was feigning for something sweet. Like all day, total mind consuming, only think about junk, type of feign. Bad. It was mind blowing to make a muffin that tasted like a muffin, and looked like a muffin, but had no flour or any type of gluten substitute flour. So, regardless, it’s definitely still a muffin, right? Well anyway, I was inspired by this grain free method and went from baking a pumpkin muffin to banana to banana chocolate chip to lemon blueberry. Endless options! Here’s the recipe for the banana muffins, and feel free to omit the vegan chocolate chips or not. I am team chocolate with banana, the hubs on the other hand is not. Actually, neither is my dad. Is this a guy v girl thing??
yields: 12 muffins
1 c almond butter
1 large ripe bananas
2 whole eggs
1/2 tsp baking soda
1/4 tsp fine sea salt
dash of pure vanilla extract
dash of cinnamon
1/2 c honey (or maple syrup)
1/3 c pure semi-sweet chocolate chips
Preheat oven to 350* and line a muffin tin with paper liners
Mash ripe banana in a medium size bowl
To medium size bowl, add almond butter, eggs, baking soda, salt, vanilla, cinnamon and honey
Whisk together until completely combined and the batter is smooth
Let batter sit for 5 minutes to thicken
If adding chocolate chips, fold in chips last
Scoop batter into cups so it is about 3/4 of the way full. Repeat for remainder cups
Bake for 15 minutes and check to see if the centers come out clean. You will know the cups are starting to bake through once you see little cracks on the tops of the cups.
Storage: If these muffins last longer than a night, they are best stored in the fridge as there are absolutely no preservatives in them. To maintain freshness, keep in a cool dry place, or freeze!