Thursday, July 21, 2016

Banana Dark Chocolate Chip Muffins {Vegan}

Thursday, July 21, 2016
Banana Dark Chocolate Chip Muffins

These are the BEST banana muffins I have ever made, and possibly the last recipe I'll ever need! I totally winged the recipe and they turned out amazing. These are vegan and made with low-gycemic coconut sugar and high-protein quinoa flour. Lately I love baking with quinoa flour because it makes my baked goods come out doughier and lighter than when I use wheat flour. It tastes great, too! These muffins have the perfect amount of sweetness to satisfy any sweet-tooth. Studded with dark chocolate chips, and amazing warm OR cold, you will plow through these perfect little gems in no time. 

PRO TIP: Cut one open fresh from the oven and smear with PB then shove in mouth ;)


3 mashed ripe bananas (the riper the better)
1 cup unsweetened almond milk 
1/4 cup coconut sugar (can sub with any sugar as well as maple syrup or honey)
1.5 cups quinoa flour**
1 tbsp coconut oil (melted)
1/2 cup dark chocolate chips
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking soda
3/4 tsp baking powder

*I left out nutmeg this time, but I think it would be a great addition!
If you'd like to add for that authentic banana bread taste, I suggest adding 1/4tsp.

**UPDATE: My second batch, I used gluten-free brown rice flour in place of the quinoa flour,
and it turned out great! The consistency will be a little fluffier and less fudgey, but just as delicious. 

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1. Preheat Oven to 350F.

2. Mash bananas in a large mixing bowl.
Add the coconut sugar, melted coconut oil, vanilla extract, and almond milk. Stir well to combine.

3. Next, add the quinoa flour, cinnamon, salt, baking soda and baking powder.
Stir very well till smooth and not clumpy (besides small banana chunks)

4. Add chocolate chips and combine well.

5. Grease or spray muffin pan with non-stick spray or oil (I used coconut oil spray!)

6. Scoop batter evenly into muffin pan. I used a little less than 1/4cup to fill my 12-count pan.

7. If desired, add a couple more chocolate chips to the tops (for visual appeal)

8. Bake on middle rack in oven for 15-25 minutes until toothpick comes out clean,
and edges of muffins are slightly brown. NOTE: Since these are vegan, it is OK to under-bake
them if you like them more fudge-like! I baked mine for 20 minutes so they were fudge-like
right out of the oven but once cooled they always bind/dry up a little more. 

9. Store in a sealed container on counter or in the fridge, or freeze and then pop one in the
microwave to defrost as needed! TIP: I like to freeze them after a couple days for freshness.
If I know I'll want one at lunch or as a snack later in the day, I'll take one out of the freezer and
saran wrap. By lunch/snack time they are thawed! 

I am obsessed with these muffins! They are so decadent but healthy.
If you give them a try please tag me on Instagram @StefLiaFit or comment below, I would love to hear what you think! :)

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