Banana, Raspberry Chocolate Muffins
Gluten Free. Dairy Free options
I couldn’t decide between baking banana chocolate chip muffins or raspberry oat muffins……so I combined them and WOW, they turned out AMAZING! So delicious and so easy! Make a double batch and freeze half.
Makes 12 Muffins
Ingredients
1 ¾ cups of Gluten Free Baking Flour. (I use Bob’s Red Mill 1-1 Baking Flour)
⅓ cup quick oats
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
½ cup coconut palm sugar
⅓ cup melted coconut oil
¼ cup unsweetened vanilla almond milk
1 cup mashed banana (about 2-3 very ripe bananas)
2 eggs
1 tsp pure vanilla extract
1 cup fresh raspberries
½ cup chocolate chips (or Cacao nibs or Enjoy Life Choco chips for dairy free options)
Instructions
Preheat the oven to 350°F and grease a muffin tins with coconut oil.*
In a large bowl combine flour, oats, baking soda, cinnamon and salt.
Whisk together coconut oil and palm sugar, mashed banana, eggs, almond milk & vanilla until well combined.
Pour wet ingredients over dry ingredients and stir to combine.
Fold in the raspberries and chocolate chips.
Spoon batter into each muffin tin, filling each about 3/4 full.
Bake at 350°F for 25- 30 minutes or until a toothpick comes out clean.
Let the muffins completely cool before storing.
Notes:
I haven’t tried the recipe with other gluten free flours, so not sure how they will turn out if you use something different
To melt coconut oil, I put the coconut in a glass jar (I store it this way) and add the jar to a bowl of hot water or steaming water. The oil will melt in a matter of minutes.
Instead of muffin tins, I use silicon muffin trays- no need to oil, they don’t stick and you can wash them in the dishwasher!