Enjoy delicious gluten-free chocolate chip banana muffins packed with 4g of fiber. Perfect for a tasty, healthy snack! 🍌🍫
Indulge in a Healthy Treat: Perfectly Moist and Packed with Nutrients!
For those seeking a delicious and nutritious gluten-free treat, chocolate chip banana muffins are an excellent option. These muffins are not only soft and naturally sweetened with ripe bananas, but they also incorporate gut-friendly ingredients like oats, flax, and psyllium husk. With 4 grams of fiber per muffin, they support better digestion and help maintain balanced blood sugar levels, making them a healthy choice for breakfast or a snack.
The use of wholesome, pantry-friendly ingredients in these muffins ensures that they are easy to prepare. The recipe highlights the benefits of incorporating fiber into your diet, making it suitable for individuals looking to improve their gut health without sacrificing taste. Whether enjoyed in the morning or as an afternoon treat, these chocolate chip banana muffins provide a satisfying and guilt-free indulgence.
Indulge in Guilt-Free Bliss: Savor the Perfect Blend of Rich Chocolate and Wholesome Bananas!
Let’s make whole grain gluten-free chocolate chip banana muffins these have 4 gam of fiber and four gram of protein I’m always a fan of muffins number one they’re easy for my kids to grab and they’re easy to add into different snacks but especially when they have whole grains here I’m showing you how to add in the coconut oil and the mashed.
Banana but if you really want to amp up the flavor warm some coconut oil over the stove in a cast iron skillet and then add your banana cook until they’re fragrant it’s they’ll take 3 or 4 minutes to get really fragrant and then turn your stove off and let them cool before we go to the next step which is adding in our three whole eggs the eggs.
Really help here to bind the ingredients together given that this is a gluten-free recipe I do like to use whole eggs but you’re welcome to use a Vegan egg alternative here I do mention that in the recipe if you want to go that direction we have our own chickens and we raise them with organic food and fermented food and they free range so I.
Do recommend if you can get organic eggs do it if you know a farmer that treats their chickens well and they get to freerange on grass it will up the Annie on the vitamin A and omegas so it’s always a it’s a good play to do that now we are going to add in the vanilla extract oh my goodness can you smell this I just love some vanilla.
Extract it really adds some depth and warmth into sweeter recipes really easy way to add flavor without adding any additional sugar so whisk that in now we’ll move on to the dry ingredients now this is a gluten-free recipe if you need it to be certified gluten-free then make sure you’re getting ingredients that are such as.
Cross contamination is a risk with oats and several other grains for that matter here I am adding in my flax honestly this combination of almond oats and flax seed is one I go to constantly for my gluten-free recipes it adds in a variety of plants get some really good texture and of course those lignins and the added bonus of fiber is is great and.
Then I added in the brown sugar and the psyllium husk celium husk is a nice way to keep that gluten-free flour combined and it helps to hydrate the flowers as well so it’s a nice play next add your leavers your baking soda and your baking powder and salt I really like Redmond’s Real Salt it has a really nice clean flavor it’s one of my favorites so go.
With whatever your favorite salt is and then whisk them in really nicely I really like to whisk my dry ingredients don’t skip this step I have most certainly skipped it and sort of mixed the dry and the wet together and you really have to mix mix mix to ensure that you don’t get like a pocket of leaver which is not tasty or for that.
Matter salt either so make sure you whisk this in nicely then we’re going to make a little well in the dry ingredients and pour in our wet ingredients and then whisk this together to create a nice well saturated dry quick bread mix so don’t be afraid to to mix this in and get everything really combined we’re not working with pancakes.
So we don’t need uh little dry pockets and in fact with gluten-free flowers you don’t necessarily over mix because you don’t have that gluten that’s forming but you still want to fold it in and be sort of kind to our food so here we are folding it in hydrating all the dry ingredients and then next we will reach for mini chocolate chips you can use.
Whatever chocolate you like best but I tend to prefer mini chocolate chips it just helps with the dispersal and keeps the sugar low so you get little bits of chocolate throughout each bite without having to like overload it with too many big chocolate chips I am using parchment paper cups here I love some silicone cups as well for reusable sake or you.
Can simply Spritz the pan with avocado oil or some neutral oil and go about it without your cup liners we often grab these to go and so I like to have some sort of wrapping around the muffin I’m using a/4 cup here I like to use my4 cup scoop for muffin filling because then it’s sort of consistent go through each of them make sure you get it about a.
Third of the way full of in each well and then go back through and sort of even them up to make sure that none are significantly heavier in volume than others and then of course top with some chocolate chips for some added Beauty and chocy goodness and then do a light tapping here once you’re all finished to get the.
Air pockets out be careful here if you’re using paper cups cuz you can really um shake them a little too hard and then look at those oh my goodness these are so good the texture is really nice and chewy the flavor is a nice basic sweet
