These muffins will make you swoon! Moist and light with a delicate crumb, full of chocolately flavor and little pops of banana chunks with crunchy cacao nibs throughout. What's not to love? Also, they're not terribly sweet which I happen to like. If you want them to be sweeter, I would use chocolate chips instead of cacao nibs.
I feel it coming… fall that is. Cooler temperatures and my baking bug has bitten hard. Yep. Lovin' in the oven!
Without further delay...
Ingredients:
~ dry
- 1 cup blanched almond flour
- 1 cup brown rice flour
- 2 tsp baking soda
- 1 tsp baking powder
- ⅓ cup cocoa powder
- ⅓ cup coconut sugar
- ⅓ cup cacao nibs (or vegan chocolate chips)
- 2 TBS ground flax + 4 TBS water
- 2 ripe bananas, mashed (leave it chunky)
- ¼ cup raw almond butter
- ¾ cup unsweetened plant-based milk (I used soy)
- 2 TBS pure maple syrup
- 1 tsp lemon juice or ACV
- 2 tsp pure vanilla extract
- Preheat the oven to 350° F.
- Prepare a 12-muffin tin (I used a silicone tray but you could also use paper liners or lightly grease a metal muffin tin).
- Combine the flax meal with the water and set aside.
- Add all dry ingredients to a large mixing bowl and whisk well to incorporate.
- Combine all wet ingredients in a separate bowl, including the flax mixture.
- Mix the wet ingredients into the dry. Stir well to combine.
- Scoop the batter into the muffin tray, filling each cup almost all the way to the top (a bit more than ¼ cup each).
- Bake for about 35 minutes, until a toothpick inserted in the center of one of the muffins comes out clean. (TIP: rotate the muffin tin 180° halfway through baking, unless you have a convection oven, in which case I am jealous. NOT! I love my new gas oven!!!)
- Cool and devour.
I am so diggin' my new oven
Makes one dozen. Enjoy!
Healthy trails,
