When I first made these muffins, I went in feeling like there was NO way they’d turn out. I expected dense and bland muffins that the kids would turn their noses up at. Adding chocolate chips would surely help my case, right? Boy, I hoped so.
So I whipped up a batch just after dinner since the oven was already hot and they only take a few minutes, right in the blender.
They came out and the kids were hovering around wanting to try. The house smelled like banana bread, I don’t blame them! Upon first taste they didn’t really comment anything. So I pried… “well??” they just looked at me a little perplexed, and asked me why I wondered…weren’t these regular banana bread muffins?
Holy…did we just pull off grain-free, egg-free, dairy-free, gluten-free muffins without my kids noticing?
This, my friends…has changed the game.
We’ve made them twice now, and tried with different toppings and sure enough, they are quickly disappearing from the counter.
You simply must try this recipe!
- 2 bananas, ripe
- 1 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 tsp baking powder
- 1 tsp vanilla
- Dark chocolate (dairy free) chocolate chips
- Muffin Tin
- Muffin Liners
- Preheat oven to 400°F. Line your muffin cups (or grease if not using liners).
- Add bananas, almond butter, maple syrup and almond milk to your blender, and blend until smooth.
- Add in baking powder and vanilla, and blend again.
- Pour your batter evenly into 12 muffin cups. Top with chocolate chips, or any topping of choice (raw sugar, coconut flakes, crushed almonds are all great ideas).
- Bake for 12-15 mins or until golden brown, and a toothpick inserted in the center comes out clean.
- Let cool, and serve!
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