When Jaymz tasted one of these muffins, he said it tasted like Ben and Jerry's Chunky Monkey ice cream, so the title of this recipe is a nod to that ice cream. They are rich and tasty, and particularly good warmed in the toaster oven.
You will need:
3-4 large ripe bananas, mashed
1 cup coconut flour
½ cup teff flour
½ cup garbanzo/fava flour
1 teaspoon xanthan gum
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon sea salt
1 cup chopped walnuts
1 cup dark chocolate chips
1 Tablespoon vanilla extract
¾ cup brown cane sugar
1 cup milk
¼ cup coconut oil, melted
1 egg, beaten
- Preheat your oven to 375°F.
- Lightly oil your muffin tins or line with paper muffin cups. (I'm glad I used the paper cups because the muffins are so dense...I think the cups make them easier to handle.)
- Mash the bananas and set aside.
- Combine the the dry ingredients (the flours, baking soda, baking powder, salt, sugar, and xanthan gum) in a large bowl:
I loved the different colors of the flours in this photograph.
- Add the milk and egg to the mashed bananas and whisk together. Add the vanilla and coconut oil and mix well.
- Gently mix the wet and dry ingredients together, taking care not to over mix.
- Fold in the walnuts and chocolate chips:
- Spoon the batter into the oiled muffin tins or paper muffin cups. Remember to smooth out and round the tops of the muffins if you want them to come out smooth and round on top (unlike how I did this first batch):
- Bake for 20-25 minutes, then remove from muffin tin and cool on a wire rack. (Recipe yields about 18 muffins.)
Linked up at Food on Fridays at Ann Kroeker, Friday Favorites at Simply Sweet Home, Fight Back Friday at Food Renegade, Slightly Indulgent Tuesday at Simply Sugar and Gluten-Free, Food and Health Carnival at Lisa's Gluten-Free Advice and Healthy Living, Friday Food Fight at Run DMT, and Muffin Monday at Talking Dollars and Cents.