For as long as I can remember, I’ve always been a baker. Baking for me is a true passion.I’ve never been much of a cake baker, I am more into breads, muffins, cookies, and cobblers. If there’s ever a bad day, one thing is for sure, you’ll find me in the kitchen baking something, hoping that a baked yummy treat will heal the bad day.
The problem with loving to bake is that baking isn’t exactly healthy. In the last few years, I’ve even been focusing more on healthier recipes. Just a while ago my sweet friend Bailey shared a healthy Banana Bread recipe with me. I wanted to make the recipe, but realized I didn’t have the exact ingredients or baking tins, that’s when I decided to create my own recipe.
My muffins turned out better than I could’ve ever expected. Within less than two days all of these muffins were gone. I did make some of the muffins with Dark Chocolate Chips…. but these aren’t normal Dark Chocolate Chips, these ones are soy free, dairy free, and gluten free. I keep these Dark Chocolate Chips in my freezer for when we get sugar cravings. Anyways, hope you enjoy the recipe.
1/2 C. Butter (I used Kerry Gold)
1/4 C. Sugar
1/4 C. Brown sugar
2 Eggs, beaten
3 Very ripe bananas, crushed
1 C. Almond Flour
1/2 C. Oats
2 Tbsp Flax
1 tsp Baking soda
1/2 Tsp salt
1/2 Tsp Cinnamon
1/2 Tsp Vanilla
*Optional- Dark chocolate chips (dairy free, soy free, and gluten free)
- Cream together butter and sugars.
- Add eggs and crushed bananas.
- Fold in almond flour, oats, flax, baking soda, and salt into the cream mixture. Lastly, add vanilla and cinnamon.
- Pour 1/3 C. into greased muffin tins. Option to sprinkle in Dark chocolate chips into batter.
- Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
- Refrigerate or freeze to store.