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Snow Days and Banana Cacao Muffins

1
I absolutely love making banana bread (and promise to put my favorite banana bread recipe up on the blog soon!) but I always find it impossible to finish before it goes bad or stale, and it’s so hard to bring a slice along for a snack if you’re always on the go like me! Banana muffins are the perfect little solution for all you impractical banana bread lovers out there like myself, and this recipe is amazingly delicious and healthy too! I wanted to make these muffins less moist and crumbly than banana bread so that I could eat them on the run without requiring two hands, so they’re much more dense than your traditional banana bread. I prefer to eat them heated up slightly to make them light and fluffy again (and lets be honest, with baked goods it’s a sin to eat them without that just-out-of-the-oven warmth they’re meant to have) and it also brings out more of that awesome banana flavor when they’re reheated. In this recipe I included chopped walnuts and raw cacao nibs to give them a deliciously nutty and mildly chocolatey flavor. If cacao nibs aren’t too easy to find you could definitely do without them and these would be just as good! (or you could substitute in chocolate chips…but you didn’t hear that from me did you?). This recipe makes 12 perfectly sized muffins and the tops of them get that beautiful organic looking cracked texture I always admire when I see those cute little muffins at coffee shops, but these ones are gluten free, dairy free, and vegan! Ingredients: - 4 bananas - 5 tbsp coconut oil - 3 tbsp ground flax seeds - 1 tsp vanilla extract - 2 cups brown rice flour - pinch of salt - 1 tsp baking soda - 3 tbsp honey - 3 tbsp molasses - 1 handful chopped walnuts - 1 handful cacao nibs Heat the oven to 350 degrees. In a large mixing bowl mash the bananas roughly (I prefer the texture if they’re not mashed completely smooth) and mix in the melted coconut oil, honey, molasses, vanilla, and ground flax seeds. In a separate bowl sift together the flour, baking soda, and salt. Fold the flour mix into the mashed bananas and mix well, then stir in the chopped walnuts and cacao nibs. Generously grease your muffin tins with coconut oil or use muffin cups and spoon the batter in. It should perfectly fill 12 muffin tins. Bake in the oven for 25 minutes or until a toothpick comes out clean from the center. Enjoy your muffins warm. These muffins are gluten free, dairy free, vegan, and are only sweetened with bananas, honey, and molasses. I add in the chopped walnuts so that I get some good protein when I’m having muffins for breakfast or a snack, and the cacao nibs are an amazingly healthy addition to the recipe. Cacao nibs give you a kick of energy similar to caffeine but without that dreaded coffee crash later in the day, they also contain high levels of magnesium which is an important dietary component for muscle growth and maintenance. These chocolaty bites also help stabilize blood sugar rather than sending it swinging like eating chocolate tends to do.
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Snow Days and Banana Cacao Muffins
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