There are a number of things that made me want to make these muffins. 1) I've been a banana bread kick (especially if it involves chocolate) 2) I had very, very brown bananas, and most importantly 3) I recently found out that someone in one of my best friend's family was recently diagnosed with a severe case of Celiac Disease.
I recently learned a lot about Celiac Disease through the course I'm taking at IIN (ask me about it or click on the health coaching tab if you want to know more about the program). I'm by no means an expert, but my friend reached out to me to see if I knew of any food companies, bloggers, foods that were specifically gluten free. This along with just learning about and hearing other Celiac stories through my program made me want to go with a gluten free recipe.
I can't imagine what it's like to get that diagnosis, but there are really some great people, products, companies, and recipes that make the necessary transition to gluten free a little easier. So I was hoping to contribute just a teeny tiny recipe in the grand scheme of things to prove that you can still eat some damn good baked goods.
The recipe is also dairy free for my dairy-intolerant or just nondairy eaters and readers out there.
Here's What You'll Need:
-1 cup coconut flour
-1/2 tsp baking soda
-Pinch of sea salt
-2 tbsp honey
-1 tsp vanilla
-1 tbsp coconut oil (melted)
-4 oz plain Kite Hill almond milk yogurt
-1/4 cup unsweetened almond milk
-1/2 dark chocolate bar (ideally at least 70% cacao), broken into small chunks
1) Preheat your oven to 350 degrees, and spray an 8+ cup muffin tin with cooking spray (the recipe yields 8 muffins). I use coconut oil cooking spray.
2) Mix together the dry ingredients (coconut flour, baking soda, and sea salt).
3) Mix together the bananas, honey, vanilla, coconut oil, egg, yogurt, and almond milk using a hand mixer until all ingredients are well combined and the batter is smooth.
4) Mix the wet ingredients into the dry mixture.
5) Fold in chocolate chunks, and mix until evenly distributed.
6) Evenly divide the batter between 8 cups of the muffin tin.
7) Cook the muffins in the oven for 25 minutes (or until a toothpick comes out clean).
8) Let them cool for about 5 minutes, and then remove them from the tin.
You can easily reheat these if you're eating them the next day. Actually, I recommend it! They're so delicious with that gooey chocolate. Let me know what you think!