Chocolate banana muffins- variation
This is a new variation on the 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.
Method
- 1
Step 1
Preheat the oven to 175 degrees (325F) and line a muffin tin with paper liners. Combine the oat flour, oats, sesame seeds, chia seeds, baking soda, salt, cocoa powder and cardamom in a medium bowl and mix well.
- 2
Step 2
In a small microwave-safe bowl, heat the coconut oil. Pour it into a large mixing bowl with the sugar and maple syrup. Mix very well, then add the mashed bananas and finally the 2 eggs.
- 3
Step 3
Add the dry ingredients to the wet and fold in until very well combined. Then gently fold in the chocolate chips and pecans.
- 4
Step 4
Fill each muffin cup 2/3rds. Bake 25-30 minutes depending on your oven.
- 5
Step 5
Leave to cool on a plate, then freeze or eat immediately.
Good to know
I freeze them 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 to add too many different flavours. Sugar: I keep the sugar content as low as possible, so you need to adjust the sweetness to your taste and allergies. I have started using coconut blossom 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.
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