These delectable banana chocolate chip muffins are a hit in my home for two reasons, my 4 boys love them and I feel gratified to know they are very healthy and nourishing. Years ago, a typical SAD recipe for banana muffins was a regular favorite in my home, loaded with sugar and white flour. I am happy to say my kids have managed to get to a point where a muffin such as this one is acceptable to their palates, and with WAY less sugar. I do believe they are learning to discern between truly good real food and plain ole garbage, aka SAD fare.
- ½ cup + 1 Tablespoon coconut flour
- 1 tsp. aluminum free baking powder (optional)
- ¾ tsp. baking soda (optional)
- Pinch of sea salt
- ½ tsp. ground cinnamon (good quality matters)
- ¼ tsp. nutmeg, allspice or cloves (optional)
- 3 ripe organic bananas, peeled
- 1 cup cultured sour cream (preferably homemade, see link below), or organic whole milk plain yogurt
- 1 stick of cultured butter (8 Tbsp. or half a cup)
- 2 Tbsp. to ¼ cup organic sugar or sweetener of your choice, such as rapadura, coconut sugar or honey
- 1 tsp. pure vanilla extract (gluten free)
- 6 pastured eggs
- 1 cup organic Fair Trade chocolate (soy-free), chopped (Enjoy Life Chocolate Chips), OR 1 cup crispy walnuts
- In a large bowl, combine the ﬂour, baking soda, baking powder, salt, cinnamon and nutmeg. Whisk well with a wire whisk to combine and set aside.
- Break the bananas into thirds and place the in the bowl of your food processor, pulse until chopped.
- Add 1 cup of sour cream to the bananas and process until combined and smooth. Reserve. (Alternately, you could mash bananas with a fork and whisk in the sour cream by hand.)
- Using an standing electric mixer, cream the butter and sugar together until light and ﬂuffy.
- Add the vanilla and beat to combine.
- Add the eggs, one at a time, and beat well until light and ﬂuffy.
- Add the ﬂour mixture by half, alternating with the banana mixture, beating only until blended, until all of the dry and wet ingredients have been added.
- Using a mini mufﬁn tin, place a liner in each mufﬁn tin and ﬁll each cup with batter. Then place a few pieces of the chocolate into the center of each mufﬁn.
- Bake in the middle of a pre-heated 350 degree F oven for 22-25 minutes, or until lightly browned and cooked throughout. Baking time will vary depending on your oven.
- The mufﬁns are cooked when a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, remove mufﬁns and let cool completely on a wire rack before consuming.
- Oat Flour variation: Prepare as above, except switch to using 1⅓ cups of gluten-free oat flour (or sprouted oat flour), ¼ cup coconut flour, ½ tsp. baking powder and 4 pastured eggs, all other ingredients remain the same.
- Pumpkin variation: Prepare as above, except switch the banana out for 1 cup of organic pumpkin puree and use the full amount of sugar allotted, plus 1 Tbsp. organic maple syrup. Cook for 25-30 minutes.
More Gluten-Free Muffin Recipes To Try:
Meal Planning Help
If you’re interested in using a meal planning service, I highly recommend Real Plans. I have been using them lately and they have been a true lifesaver. Many of meal ideas and recipes for this week were inspired by this service. Real Plans is a meal planning service that you can join (monthly or annually) and have access to their amazing database of recipes. Each week, they map out a meal plan for 5 breakfasts and 6 dinners and some extras to have on hand. It’s very customizable and user-friendly.
What’s on your meal plan for this week? Share in the comments….
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