Healthy sweet snack recipe for Gluten-free Cocoa and Banana Muffins – they can easily be made dairy-free as well

Ingredients

Dry ingredients:
150-160g GF all-purpose flour
7g cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
60g sugar (5-6 tablespoons), I used Truvia sweetener
Dash of salt (1/8 teaspoon)
85g Nuts (3 oz); almond, walnuts, pecans, cashews, etc.

Wet ingredients:
400-500g ripe bananas (14-16 ounces), mash
5 tablespoon coconut oil (67-70g)
2 large eggs, room temperature
2-3 tablespoons Lactose-free whole milk

How to
Preheat oven to 400°F/190°C.

Measure and prep everything. I mesh bananas and add wet ingredients to bananas right after measuring dry ingredients.

Add wet to dry mixture and combine it together. Lastly, add some type of nuts. You do not have to but it tastes really good. Also, you may add chocolate chips instead. I used crushed almonds but you may use walnuts, pecans or any other nuts on hand.

Now grease a bit muffin cups and add 3/4 of the muffin cup with the batter. Never add all the way to the edge because it will go over so just fill 3/4 and allow these muffins to rise while baking.

Bake at the PREHEATED oven. You know your oven the best, you can bake it at 400F or 375F (190C or 170C) between 22 and 25 minutes. IF the muffins are smaller please check with a toothpick after 18-20 minutes of baking.

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Recipe provided courtesy of Sandra’s Easy Cooking food blog.