Servings
1 2
Ready in:
20 minutes
Time to bake
25-28 minutes by 175 degrees
Good For
Snacks
Chocolate banana muffins- variation
This is a new variation over banana muffins from the book by Molly Tunitsky about essential FODMAP. What’s not to like chocolate and oats.
Remember you can make your own gluten-free oat flour by pulsing gluten-free oats in your blender.
1 1/2 cup oat flour
1/2 cup gluten-free rolled oats
2 tbsp chia seeds
1 tsp baking soda
pinch of sea salt
4 tbsp cocoa powder unsweetened
pinch of cardamon
1/2 cup coconut oil
Ingredients
3 unripe bananas middle-sized – mashed very well
2 eggs
1/3 cup coconut flower sugar
1/4 cup maple syrup
1/2 cup chopped pecans
1/4 cup sesame seeds
1/4 cup of chocolate chips- gluten free (optional)
Instructions
Step 1
Preheat oven to 175 degrees (325F) and line a muffin tin with paper liners.
Combine oat flour, oats, sesame seeds, chia seeds, baking soda, salt, cocoa powder, cardamon in a medium bowl and mix well.
Step 2
In a small microwave safe bowl heat the coconut oil. pour into a large mixing bowl with the sugar and maple syrup. Mix very well and then add the mashed bananas and finally the 2 eggs .
Step 3
Add the dry ingredients to the wet and mix well. gently fold in the chocolate chips and pecans.
Step 4
Fill each muffin cup and bake between 25 and 30 minutes- depending on your oven.
Step 5
Leave to cool on the plate and then freeze or eat immediately
Tips
I freeze in bags of 2-3 and use them for lunch or snacks . It helps with portion control and they stay nice and moist.
These are quite heavy, but the taste is very nice. i am sure you could experiment with berries as well, just be careful not too add too many different flavors.
Sugar- i keep the sugar content as low as possible , so you need to adjust the sweetness to your taste and allergies. I ahve started using the coconut bloom sugar. it gives a nutty taste and a lighter muffin.
You can make your own oat flour by pulsing the rolled oats in your blender.
You can add chiles or corn kernels if you like (about 1/2 cup) is enough. I do not like these things added as I think it limits the versatility of the usage. But this bread is great with a pumpkin soup or even with a salad, so enjoy.
Please, do not make my mistake and use a spring form for this recipe. IT means you will have burnt butter in your whole oven. I had completely forgotten that I would normally bake this is a porcelain oven proof dish and it makes for a much nicer and more moist bread- and less smelly kitchen. Otherwise use a bread form, but do not overbake.
Last, but not least you can experiment with the mix of cornmeal and flour. Use some fine ground corn flour as well if you like. I like the mix of corn meal (or polenta) and flour mix.
More Recipes
