Ok, so these might not be the cutest muffins I've ever made, but they are healthy, gluten free, and have a veggie in it (yeah for sneaking in veggies for my kids!). Obviously if you choose to use applesauce instead of the pumpkin puree it won't have this cool orange hue to it. I was also super excited that I could use up over-ripe bananas that wasn't a banana bread recipe too! These are good! My kids liked them too, so I have a bunch in the freezer for when school starts next week. (Sob). I made some of these in muffin paper liners and a few in silicone muffins liners. The ones in the silicone muffin liners cooked better and were so much easier to get out. The paper ones wanted to stick to the muffins a bit and was a little bit annoying to get out. So I'd suggest either not using liners at all (and grease your muffin tin well) or use silicone!
1 1/2 cups cassava flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 cup dairy-free chocolate chips
2 eggs
2 ripe bananas
1/2 cup unsweetened applesauce or pumpkin puree
½ cup unsweetened almond milk
2 tablespooons coconut oil, melted
½ teaspoon vanilla extract
Preheat oven to 350°F and spray a muffin tin with
non-stick cooking spray.
Combine the cassava flour, baking powder, cinnamon, and
chocolate chips in a large mixing bowl. Use a spatula to stir together.
Next, place the eggs, bananas, applesauce or pumpkin
puree, almond milk, coconut oil, and vanilla into the base of a food processor (I threw mine in the blender instead).
Pulse on high until ingredients are combined, about 15-20 seconds total.
Pour the liquid mixture from the food processor into the
dry ingredients in the mixing bowl and stir well.
Pour the batter into the muffin tin bake for 40 minutes (that seemed like a lot! I did 30 minutes) or until the muffins are golden brown. Serve warm or at room temperature, and
refrigerator or freeze leftovers.
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