Banana Walnut Chocolate Chip Muffins // Refined Sugar-Free, Gluten-Free, Vegan
Honestly, a baking recipe doesn't get better this. It tastes better than the muffins of our youth, with more depth from varied alternative flours and of course, our caramelly Just Date Sugar and indulgent new chocolate chips. These are wildly healthy, packed with fiber from our date sugar and coconut flour, protein from almond flour. Unlike traditional white flour/white sugar muffins that lead your energy through a spike and crash, these are deeply satiating. They'll fill you up and fuel you all morning. Perfect for everyone in the fam - kid tested and approved!
Ingredients
Wet Ingredients
4 very large, ripe bananas
2/3 cup melted coconut oil
3 eggs (or flax egg if vegan: 3 tbsp ground flaxeed + 7.5 tbsp room temp water, stir together and let sit for 7-10 minutes)
1 tsp vanilla extract
Dry Ingredients
3/4 cup + 2 tbsp Just Date Sugar
**1 1/2 cups Paleo-Friendly Flour (Combo of Almond Flour, Tapioca Flour, Coconut Flour) or Bob's Red Mill Gluten-Free 1-1 Baking Mix
**Paleo-Friendly Flour: recipe by Gregory Gourdet: combine 2 cups Almond Flour, 1 1/3 cup Tapioca Flour, 1/2 cup Coconut Flour - this will make more than you need and you'll have enough for two batches!)
1/4 tsp ginger (we use Burlap & Barrel Buffalo Ginger)
1/4 tsp cinnamon (we use Burlap & Barrel Royal Cinnamon)
1 tsp baking soda
1/2 tsp kosher salt
1/4 cup Just Date Chocolate Chips
1/2 cup chopped walnuts
Preheat oven to 350.
In a stand-mixer (or with hand mixer), blend wet ingredients on low-medium speed. Separately, combine all dry ingredients except chocolate chips and walnuts. Add slowly to wet ingredients and combine. Fold in chocolate chips and walnuts last.
Bake at 350 for 30 minutes, or until edges are golden-brown and cake tester comes out clean.
Recipe by Just Date
Paleo Friendly Flour Blend by Gregory Gourdet