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Ingredients
- 2 cups 1-to-1 gluten free flour (I like Bob's Red Mill brand)
- 2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp cinnamon
- pinch of sea salt
- 2 overripe bananas
- 1/2 cup olive oil
- 2/3 cup pure maple syrup
- 2/3 cup almond milk (or milk of choice)
- 2 tsp pure vanilla extract
- 1/3 cup mini chocolate chips (or Enjoy Life chocolate chips if vegan or dairy-free)
- 1/4 cup chopped walnuts (optional)
Ingredients
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Instructions
- Preheat oven to 400 degrees F and line muffin pan with liners. Whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, smash bananas. Add olive oil, milk, syrup, and vanilla. Mix well. Add dry ingredients to wet ingredients. Stir to combine.
- Fold in chocolate chips and nuts. Divide batter evenly between muffin cups and bake for 20-25 minutes.
I verbally relayed the instructions to my 10-year-old daughter while she combined ingredients, so it’s possible something was lost in translation even though I was supervising, but these did not turn out for us. They caved in and burned during the 20-minute bake time.
Thank you for your feedback, Shelli – we appreciate hearing how these turned out for you, and we’re always open to suggestions. It’s difficult to say why they didn’t turn out quite right. Ovens can vary slightly, so it’s possible that lowering the temperature to 350-375 degrees could help, should you give this recipe another try in the future. ?
Tried again at 375. They still get brown enough to the point I think they’re going to burn (25 minutes), I take them out, and they collapse. Could it be my almond flour?
I was going to ask if one could use almond flour?
Hi Loretta! You certainly could use almond flour as a substitution. Typically a 1:1 ration of gluten flour to almond flour works, but you may need to add more almond flour if the batter is too wet. We encourage you to give it a try and please let us know how it goes!