Baking Muffins like CRAZY
Y’all..seriously…I’ve been baking like it’s my job. Well, I’ve been working like it’s my job but on my free time I’ve been baking! And apparently I’m on a muffin kick. But who doesn’t love muffins! And I’m digging the simplicity of muffins. Just mix it all together and BAM! muffin mix.
I’ve also been trying to use the produce before it goes bad. I hate watching grocery money go to waste just by throwing away over-ripe produce. Bananas are always in our fruit bowl but we rarely use all of them by the end of the week. I tend to just put them in the freezer and keep them for smoothies or baking or any other inspiration I may find throughout the week.
When I saw over ripe bananas on my counter AND I thought about my previous muffin recipe I thought YES! Imma bake some more muffins! Let’s keep this baking train moving.
Gluten Free Flour Goodness
I don’t prescribe to any specific diet but I do like to keep my eating as simple and clean as possible. I find that I feel best when I eat gluten free, lots of veggies, proteins, and fats, and minimal sugar. As I’m relatively new to the baking game, I keep the ingredients simple with a pre-made, cup for cup, gluten free flour. These flours are more expensive than regular baking flour and other naturally gluten free flours (almond flour, coconut flour, tapioca flour), however, they do the hard work of finding the perfect measurements of each type of flours to make it taste and bake just like regular wheat flour.
Sweets and baked goods are my nutrition vice. I enjoy some carby sugary goodness every once in a while and I don’t think there is anything wrong with that. Gotta splurge a little right?! And with gluten free baked goods, I don’t feel heavy after eating a muffin or piece of yummy bread. Don’t get me wrong though–I’m not hoarding muffins when I hear they are gluten free. I’m still just enjoying one at a time and savoring the flavor. Moderation in all things, folks.
Chocolate Chip Banana Muffins
Alright, let’s get down to the good stuff. These muffins are SO FREAKING GOOD. They are sweet and delicious with all the perfect flavors: chocolate, banana, peanut butter. YESSSSSS PLEASE. I’ve switched around some of the ingredients to make those flavors pop. Enjoy with morning coffee or as an afternoon sweet treat.
Yields 12 Muffins
15 minPrep Time
25 minCook Time
40 minTotal Time
- 2 Cups all purpose gluten free flour
- 1 Tbsp baking powder
- 1/2 Tsp salt
- 1/4 Cup sugar
- 1 Cup almond milk
- 1 egg
- 1/4 Cup melted coconut oil
- 2 very ripe mashed bananas
- 1/2 Tsp vanilla extract
- 1/2 Tsp cinnamon
- 1/4 Cup chocolate chips
- 1 Tbsp smooth natural peanut butter
- 1 Tbsp powdered sugar (sifted)
- 1 Tbsp coconut oil
- Preheat oven to 350 degrees.
- Spray muffin tin with coconut oil or baking spray.
- In a large mixing bowl, mix together flour (leave about 1tbsp for chocolate chips), baking powder, and salt.
- Add sugar, milk, egg, coconut oil, bananas, vanilla extract, and cinnamon. Mix until just blended.
- Coat chocolate chips with leftover flour then add everything to mixture. Fold in chocolate chips.
- Spoon batter into muffin tins filling each space about 3/4 full.
- Bake for 20-25 minutes until tops are golden brown.
- Remove and place on cooling rack to fully cool.
- In a small sauce pan, melt together peanut butter, powdered sugar, and coconut oil. Stir until completely melted and smooth.
- Using a spoon, lightly drizzle each muffin to coat the tops of each one.