Another extremely simple gluten free muffin recipe for you! These babies are so delectable, moist and oh so chocolatey. A nice crunchy texture is also provided thanks to those slivered almonds. These almond chocolate muffins are absolutely perfect for your mid-week snack or to enjoy over your weekend with your family & friends.
I reccomend using ripe bananas for this recipe as they will be easier to mash and they will give your muffin a lovely rich flavour.
You may also like to add frosting to them, i love to use a vegan chocolate frosting such as this one here. These muffins are best consumed on the day you make them and the next following few days, as they do tend to sweat if kept for more than 4-5 days.
I hope you enjoy my gluten free muffins as much as you enjoy creating them, i just love how easy they are to whip up! Get the kids involved and they can also enjoy a delicious freshly baked healthy muffin.
- 3 ripe bananas
- 3 large eggs
- 1 Tbsp raw honey
- 1 tsp vanilla bean extract
- ⅓ cup coconut flour
- ½ tsp baking soda
- ½ cup slivered almonds
- ½ cup chopped dark chocolate, dairy free
- Preheat oven to 180ºC (350ºF) and line a muffin pan with muffin cases.
- In a mixing bowl, or the bowl of a stand mixer, add bananas and beat them on medium speed until they are mashed.
- Add eggs and beat mixture until combined.
- Add honey and vanilla, beat well.
- Add coconut flour and baking soda, beat well until all ingredients are well combined.
- Pour in almonds and chocolate, mix with a spatula until they are evenly distributed throughout the mixture.
- Spoon batter into muffin cases. You can fill them right up as they don’t rise too much.
- Bake for 18-20 minutes or until golden brown and a skewer inserted into the middle comes out clean.
- Let muffins sit in the pan for about 5 minutes to cool slightly.
- Remove muffins from pan and cool completely on a wire rack.
- Mufffins will keep in an air-tight container, refrigerated or in the pantry, between 4-5 days.