banana chocolate chunk muffins

banana chocolate chunk muffins

My muffin recipes are created with the option to make substitutions in mind, so feel free to experiment. I used to use the Bob Red Mills All Purpose gluten free flour but have since switched to their 1:1 gluten free flour for muffins.  If you don’t need gluten free then you can substitute whole spelt flour (considered the grand father of wheat and is often tolerated by those gluten intolerant). I also often leave the chocolate out until I’ve scooped out a few plain banana muffins as sometimes I feel chocolate is overdone in all snacks and treats. It’s nice to change it up a bit.

dairy free, gluten free optional, nut free optional, soy free, 

banana chocolate chunk muffins 
350º, 22 minutes;
makes 18 medium muffins (using 1/3 c of batter per muffin)
mini muffins cook for 15 minutes

• 3 cups Bob Red Mills 1:1 Gluten Free flour or whole spelt flour (if gluten is ok)
• 5 bananas, mashed  
• 1/2 cup coconut palm sugar (use 3/4 cup if you have a stronger sweet tooth; honey, date sugar or coconut nectar also works)
• 1/3 cup sunflower oil (or coconut oil) 
1/3 cup prune puree *optional (soak 1/2 cup pitted prunes in 4 tbsp warm water – approx 12 prunes; purée)

• 1/2-1 cup walnuts, chopped *optional
• 2 eggs
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• approx 1/2 c dark bittersweet chocolate chips or dark chocolate bar chunks

bananas in a large bowl

sugar and oil (and prune puree, if using); add eggs

dry ingredients in a medium size bowl (sometimes I leave the chocolate out to make a few plain banana muffins before adding the chocolate)

dry ingredients to wet ingredients with a danish whisk, careful not to over mix

Use a 1/3 cup measuring cup to scoop batter into each muffin cup. Place muffins on centre rack in 350º oven for 22 minutes.

Each oven is different, so check on the early side, around 21 min, by inserting a tooth pick or knife into the middle of the muffin. You don’t want batter sticking to either (though a little bit of moist muffin pieces is fine).

Allow muffins to cool for 5 minutes before placing on wire cooling racks.