Banana Coconut Love Muffins with Dark Chocolate Chunks

http://www.seasonalalchemist.com

• By foodie User sarah bess
  More recipes by this foodie >
• Difficulty: Easy
• Course: Snack
• Serves: Makes 12 muffins

Ingredients

These muffins rock my world. I recently was challenged to come up with a gluten free, vegan, grain free muffin as a good friend had to stop eating grains because the lectins were causing a negative inflammatory reaction in her body. Needless to say, it is possible, to not only come up with delicious gluten free options, but also grain free options. All while inherently increasing the good fats (and fiber) as nuts and seeds replace the flours, creating a nutrient dense food. Thus the challenge was successful as the alchemy began. What started out as a vegan banana oat muffin...has transpired to the undeniably delicious Banana Coconut Love Muffins with Dark Chocolate Chunks. Light and nourishing, these muffin's only challenge is to get a photo before they disappear. Enjoy!

FOR THE MUFFINS:

1 cup coconut flour

½ cup almond flour

½ c. tapioca starch

1/3 cup brown sugar

1 1/2 cup dessicated coconut

2 tsp baking powder

1 tsp baking soda

1 tsp sea salt

1 tsp cinnamon

2 ripe bananas, coarsely mashed

1 1/4 non dairy milk such as rice, almond, or soy

2 T ground flax or LSA

1 T. cider vinegar

1 tsp vanilla

4-5 oz. (100-120g) dark (60%+) chocolate, coarsely chopped

Method

Preheat oven to 180 degrees C (350degrees F). Line a standard 12 muffin pan with liners (not essential but helpful in cleaning the tins after).

Whisk or mix well: Coconut flour, almond flour, tapioca starch, brown sugar, coconut, baking powder, soda, salt, and cinnamon. Mash bananas into mixture.

Place non dairy milk in small bowl with ground flax seeds and cider vinegar. Beat with whisk until frothy. Add to dry ingredients and fold in dark chocolate chunks if using. Fill each muffin tin 1/2 to 3/4 full and bake in preheated oven for 20 minutes (till firm to the touch). Remove and enjoy!