Cacao Banana Flaxseed Muffins recipes
19 Jun 2020
Delightfully fudgy and good-for-you awesomeness for any occasion. May be (happily) confused as cupcakes and will definitely trick the kids into eating something super healthy. Enjoy!
Preparation and Cooking Time: 25 minutes
Servings: 12 large muffins or 24 small
Ingredients:
- 1/2 cup vegan butter (earth balance) or coconut oil, melted
- 1/4 cup packed light brown sugar or coconut sugar
- 4 medium very ripe bananas, mashed
- 1 tsp vanilla extract
- 1/4 cup almond milk or alternative milk of choice
- 2 large eggs, whisked
- 1 1/4 cup gluten free flour or alternative flour blend
- 1/4 cup ground flaxseed
- 1/4 cup cacao powder
- 1 1/2 tsp baking soda
- 1/2 teaspoon salt
- 1/3 cup semi-sweet chocolate chips, pulsed in a food processor to make small chunks and flakes
- Preheat the oven to 350°F. Line a large or small muffin pan with paper liners.
- Using a stand mixer, a hand mixer, a whisk, or two forks, cream the butter or oil with the sugar sugar. Add the bananas, vanilla, and almond milk, and whisk until smooth. Whisk in the eggs.
- In a separate large bowl, whisk together the flour, cacao powder, flaxseed, baking soda, and salt.
- Add the wet ingredients to the dry ingredients and mix just until combined, then fold in the chocolate pieces.
- Spoon the batter into the muffin liners until they are almost full.
- Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out just damp with small crumbs attached.
- Place the muffins on a cooling rack and let them cool for at least 5 minutes. They will be fudgy and soft when warm - super yum!
- Enjoy hot, room temp, or cool. Store in a sealed container on the counter for a day or two, or in the fridge for up to a week.
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