Gluten-Free Banana Chocolate-Chip Muffins
Ingredients:
- chia seeds - 1/2 cup, ground
- hemp seeds - 1/2 cup, ground
Hemp is a highly digestible plant protein. It contains all 9 essential amino acids as well as being an excellent source of fatty acids.
- coconut flour - 1 cup
- garbanzo bean flour - 1 cup
- coconut - 1/2 cup, shredded
- Xantham gum - 1 1/2 tsp
- baking powder - 1 tsp
- himalaya salt - 1/2 tsp
- bananas - 3 mashed ripe
Bananas are very high in potassium so are a great source of energy. Bananas also contain tryptophan, serotonin and norepinephrine, which promote feeling of well-being and relaxation. This wonder-fruit also contains soluble fiber which aids in the elimination process
- vanilla - 2 tsp
- coconut oil - 1/2 cup, melted
Coconut oil is medium chain fatty acid which means that it is broken down quickly by the body for quick energy rather than stored as fat. This amazing oil contains lauric and caprylic acids which are anti-bacterial, anti-viral and anti-fungal. Coconut oil has also been shown to have properties that can protect the brain from alzheimers and other neuro-degenerative diseases.
- maple syrup - 1 cup
- almond milk - 1 cup
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Almonds are a rich source of Vitamin E, calcium, folic acid, as well as the minerals magnesium, selenuim, phosphorus and zinc. Almonds are wonderful for maintaining skin elasticity as well as helping to lower cholesterol. They are also a good source of protein.
- dark chocolate chips - dairy-free 1/2 cup
Dark chocolate is rich in cell-protecting anti-oxidants, as well as containing a wide variety of vitamins and minerals. This wonderful bean not only makes everything taste good, it makes us feel good too.
Instructions:
Preheat oven to 375
Fill muffin tins with baking cups or spray pan with a non-stick spray
Combine all the dry ingredients in a large bowl. Stir well.
Mash bananas in a medium size bowl with the back-side of a spoon.
Add almond milk, coconut oil, maple syrup and vanilla and mix well.
Add the wet ingredients to the dry ingredients and combine thoroughly. Fold in chocolate chips (I use a dairy-free one called Enjoy Life or you can substitute raisins, dried cherries, walnuts, or any other add-in that you think would be yummy). I add chocolate to everything I can.
Spoon the batter into the muffin tins. Fill about 3/4 of the way because they will rise. I like to sprinkle a little bit of coconut sugar onto the tops of the muffins before I put them in the oven.
Bake for around 25 minutes.
These are a great breakfast, a lunchbox or snack. Give one to your kids when they are saying "When's dinner going to be ready?" and it's still 1/2 an hour away. It's just enough to satiate them but not so much that it spoils their dinner.
These muffins are packed with Omega 3's, potassium, fiber and protein. Not bad for a little muffin.
This recipe yields about 50 mini muffins which is equal to approximately 10 regular sized ones.
