These hearty muffins are adapted from a recipe designed by my good friend–an inspiring woman who continually seeks adventure both in and out of the kitchen. After trying some delicious muffins during one of her travels and learning they were just “banana, oats, and applesauce,” she figured out a way to create her own version of that simple, tasty treat.
I adapted her recipe to suit the ingredients I usually have in my pantry, and I encourage you to experiment and tweak the recipe for your convenience. For example, if you already have oats on hand, you can easily make oat flour (a substitute for coconut flour) by giving oats a spin in your blender. You can also substitute rice or maple syrup for coconut nectar.
Firm on the outside and gooey in the center, these gluten-free vegan banana chocolate chip muffins make a delightful breakfast on-the-go. I plan to savor mine with morning coffee.
Gluten Free Banana Chocolate Chip Muffins
3 scant cups oatmeal
½ cup coconut flour (whole wheat flour works just as well if you’re not concerned about gluten-free)
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
1/8 tsp. nutmeg
2-3 ripe bananas
1 tsp. vanilla extract
¼ cup apple sauce
¼ cup coconut oil
¼ cup coconut nectar
1/3 cup coconut milk
¼ cup dark chocolate chips
1. Preheat oven to 400F.
2. Smash bananas in a large bowl. Mix in applesauce, coconut milk, coconut nectar, vanilla extract, and coconut oil.
3. Add oatmeal, coconut flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix well. If batter seems too dry, add a splash of coconut milk. Gently stir in chocolate chips.
4. Grease muffin tins with coconut oil. Divide muffin batter into tins and bake at 400F for 15 minutes. Allow to cool for 10 minutes before digging in.
Also in Gluten-free desserts: Best Black Bean Brownies
Photos: Mary Hood