Buck Naked Kitchen

**Please note: One test applies to a single item. If you are testing multiple items, please purchase multiple tests.

Service		Qty.	Total
	{ item.title } Remove	- +
Empty. Please add something to your cart!

Close

**Please note: One test applies to a single item. If you are testing multiple items, please purchase multiple tests.

Service		Qty.	Total
	{ item.title } Remove	- +
Empty. Please add something to your cart!

Close

Double Chocolate Banana Muffins

2 comments | March 30, 2019

Latest Recipes

These double chocolate banana muffins are my actual weakness, and perfect to make when you’ve got a couple overly ripe bananas on hand. They are spongey, fluffy and rich in chocolatey flavour. Drizzling with cashew butter (or any nut butter) afterwards makes them even more delicious and indulgent. They’re not too sweet either which is a plus for me when it comes to baked goods.

Best part about this recipe (besides that it’s gluten-free & dairy-free) is that all the ingredients get mixed into 1 bowl. No crazy mess, just a bowl and a fork to wash afterwards! That’s my kind of baking. Enjoy for breakfast or dessert, take them to the office or to a party! They really are the best.

I hope you love them as much as I do! Remove to tag me on social media if you give them a go!

Share

Double Chocolate Banana Muffins

Makes 9 muffins

Ingredients

3 bananas, mashed (about 1-1/4 cups mashed)
⅓ cup melted coconut oil (or melted unsalted butter)
1 teaspoon baking soda
¼ teaspoon salt
½ cup coconut sugar
1 large egg, beaten
1 teaspoon vanilla extract
1¼ cups gluten free 1:1 baking flour
¼ cup cacao powder
½ cup mini chocolate chips (I like the brand Enjoy Life)
1-2 tablespoons cashew butter, for drizzling (optional)

Method

Preheat oven to 375℉. Set oven rack to the middle setting. Grease 9 muffin cups or line with parchment muffin liners.
In a mixing bowl, mix together mashed bananas and melted coconut oil. Add baking soda and salt then stir to combine.
Once combined, Add the coconut sugar, egg, and vanilla extract then mix in the flour and cacao powder until just combined. Lastly, fold in chocolate chips. The batter will be quite thick.
Divide the batter evenly among the 9 muffin cups and sprinkle with a couple more chocolate chips (optional). Bake for 20-25 minutes. Insert a toothpick into the centre of 1-2 muffins. If it comes out clean with no batter, they are done.
Transfer the muffins to a wire rack to cool for at least 10 minutes. Drizzle with cashew butter and serve warm. Store in a airtight container for up to 3 days, or freeze for up to 2 months.

2 comments

Leticia | October 30, 2019

What other flours can be used?

Raeleen | April 06, 2019

Ooooh! Can’t wait to make these little gems!

Latest Recipes