Chocolate Chip Banana Almond Muffins

I used to have an oven that hated me. Whenever I tried to make (normal people) baked goods, they always ended up raw inside. So I generally just gave up. Then we got a new oven. And I produced gorgeous banana bread and muffins and I was happy.

Switching from using eggs and sugars and milk and flours to gluten free, refined sugar-free, vegan baking seemed extremely daunting. Especially considering I don’t use any funky gums or even baking powder. So I know that my baked goods aren’t going to necessarily have those deliciously fluffy textures that I grew up loving.

That being said, I woke up this morning craving muffin, and I was determined to turn my usual almond butter and banana based breakfast into muffin form.

These muffins are insanely filling (I was super full after my second one) and taste just like banana bread. Yes, they’re dense, but they’re loaded with raw cacao nibs for an extra bite and are totally guilt free as they’re full of healthy fats and plant based goodness to help you start your day the right way.

Ingredients

  • 2/3 cup organic almonds
  • 1/2 cup gluten free oats
  • 1 1/2 tbsp almond butter
  • 2 large very ripe bananas (mashed)
  • 1/2 cup raw cacao nibs
  • 2 tbsp sweetener of choice (I used rice malt syrup)
  • 2 tsp Organic Burst maca (optional)
  • 1/2 Tsp raw vanilla powder
  • Pinch pink Himalayan salt

Method

  • Preheat oven to 175 degrees Celsius
  • Grind your almonds down so it becomes a super fine flour. I use my NutriBullet and then sift using a sieve. Pour into a large bowl.
  • Grind down oats and add to the bowl.
  • Add in cacao nibs, salt, vanilla powder and maca and stir.
  • In a separate bowl mix together the mashed banana, sweetener, almond butter and then stir with the dry ingredients to combine. The mixture will be quite dense – if it’s too dense, you can add a splash (literally a small splash) of almond milk to loosen it up a bit. If you’d like it sweeter, add some more of whatever liquid sweetener you choose.
  • Add 2 tbsp of mixture to each muffin liner
  • Pop in the oven and bake for around 20 minutes (or until you can stick a knife in there and it comes out dry.
  • Remove from oven and allow to cool in the tray for a few minutes before removing and letting them cool fully on a rack.
  • Enjoy!
 Chocolate Chip Banana Almond Muffins

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