These are muffins for the serious chocoholics in your life. And even though they have a healthy amount of cocoa powder AND chocolate chips, they are also loaded with teff flour which is high in iron, they have a minimum of starch and sugar, and they come out moist and delicious.
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Gluten-Free & Vegan Banana Chocolate Muffins
Adapted from a combination of Chocolate Banana Bread and Banana Buckwheat Muffins in Nourishing Meals by Alissa Segersten.
Notes: As with all banana breads, the more ripe your bananas are, the better these muffins will be. I usually keep a growing stockpile of very ripe bananas in the fridge and make muffins or bread when I've saved up enough. For the milk, I use homemade nut milk and haven't tested this recipe with anything else, but I imagine whatever you have around will work just fine. Finally, when you get to the point of adding the melted coconut oil, everything should happen quickly after that, so have the dry ingredients, chocolate chips/chunks, and muffin tins all prepared beforehand. I've found that incorporating the melted coconut oil into a bowl of cold dry ingredients and going from there makes for lighter and fluffier muffins.
Recipe updated 12/10/2020.
Dry ingredients:
270 grams teff flour
30 grams arrowroot powder
30 grams / 6 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
Wet ingredients:
2 cups mashed bananas (4-5 medium bananas)
1 cup nut milk
2 teaspoons vanilla extract
1/3 cup coconut sugar
1/3 cup coconut oil, melted, plus more for greasing muffin tin
Other ingredients:
1/3 - 1/2 cup chopped dark chocolate bar or chocolate chips
Preheat oven to 350 degrees and brush your muffin pan with coconut oil.
In a mixing bowl, whisk together the dry ingredients.
In another bowl, whisk together the mashed banana, nut milk, vanilla extract and coconut sugar. This mixture will probably be on the cold side if your bananas and milk both came out of the fridge. This is good. When well blended, add the melted coconut oil and quickly whisk to incorporate so the coconut oil doesn't solidify in one big clump. Then quickly add the dry ingredients and chocolate chips/chunks and whisk just until blended.
Divide the batter evenly among 12 muffin cups and bake for 25-30 minutes, until done. My oven bakes hot so they may take a few more minutes in your oven. Also, if you're using a stoneware muffin pan these will bake on the longer side as well (30 minutes in my oven).
Enjoy!
