Once again I let some bananas go past their prime. That is why we have muffins today. Muffins with chocolate chips and walnuts, and they smell amazing right now. I am trying really hard to ignore the smell, but I can see them baking in the oven right this moment and I am losing this battle.
Just took the muffins out of the oven and they look beautiful. Hurry and cool off, please.
This is a simple recipe. You have wet ingredients and dry ingredients, and then you combine the two together. Voila, you now have a wonderful muffin batter.
- 2 c GF all-purpose Flour Blend
- 1 tsp xanthan gum
- 1 1/2 tsp baking soda
- 1/2 tsp Himalayan salt
- 1 c maple sugar
- 1/2 tsp cinnamon, ground
- 1/4 tsp nutmeg, grated
- 1/8 tsp ginger, ground
Combine all dry ingredients and whisk until well combinedWet Ingredients:
- 4 bananas, mashed yet still chunky
- 1/3 c applesauce, unsweetened
- 1/4 c almond milk
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Combine all wet ingredients and stir until well combined.
- 1 c chocolate chips
- 1 c walnuts, chopped
Stir in mix-ins into dry ingredients. Stir until mix-ins are covered with the flour mixture. This helps the mix-ins from sinking to the bottom of the muffins.
Preheat oven to 350 degrees.
Add wet ingredients to the dry and fold until it is well mixed.
Spoon into greased wells of a muffin tin.
Bake for 25-30 minutes.
Remove from oven and let muffin rest for about 10 minutes before removing from muffin tin.
Continue to cool on wire rack, if you can. That did not happen in my house.
Share. Eat. Enjoy.