These muffins are delicious as a snack or sweet treat. Investing in good dark chocolate chips is the key ingredient here! We use organic 70% dark chocolate chips from Corn Crib but any dark or semi-sweet chocolate chip will do.
This recipe was modified from the ‘Banana’Walnut Muffins’ recipe from the awesome “Whole Life Nutrition Cookbook” (see their website for more amazing recipes, health information & information on their cookbooks http://www.nourishingmeals.com).
*Sensitive to corn & want to avoid xanthan gum? Check out the Banana Blueberry Walnut Muffin recipe for substitutions for xanthan gum.
- 2 ½ cups brown rice flour
- ½ cup tapioca starch
- ¼ cup each brown & raw cane sugar
- 2 tsp baking powder
- 1 ½ tsp xanthan gum (omit if you are corn-sensitive)
- 1 tsp baking soda
- ½ tsp salt
- ½ cup uncooked millet (optional)
- 2 cups mashed ripe bananas
- 1 cup vanilla ‘mylk’ (rice, almond, coconut, hemp, etc), near-room temp
- ¼ cup coconut oil, melted
- 1 tsp vanilla
- 1 ½ cup dark chocolate chips (organic, if possible)
- Preheat oven to 375 F. Lightly oil muffin tins or line with paper cups.
- In a large bowl, combine brown rice flour, tapioca starch, sugar, xanthan gum, baking soda, baking powder & sea salt. Mix together well.
- Place bananas in a 4 cup measuring cup or bowl, and mash with a fork. It should measure about 2 cups. (*Tip: to prevent coconut oil from clumping, use fresh ripe bananas or if you use frozen bananas, ensure that they are at room temperature.)
- Mix melted coconut oil with near-room temperature 'milk', vanilla extract, and mashed bananas.
- Pour wet ingredients into dry ingredients bowl and mix together – take caution not to overmix. Fold in chocolate chips & uncooked millet.
- Spoon batter into muffin tins until about ¾ to full (for smaller muffins, or completely full for larger muffins). Bake at 375 F for about 20-25 mins.
- Gently take muffins out of muffin tin (may need to loosen sides with a knife) and place onto wire rack to cool.