While I think gluten/grain free flours serve their purpose, sometimes they just don’t have the same effect as all-purpose. The flour I mean. The coconut is too drying, the almond is too dense. Like goldilocks of new-age dietary habits. So I usually don’t get too excited about certain baked goods. Because my tastebuds want the texture of the real thing. BUT. I think with a combination of almond flour and CASSAVA (new girl on the block) I got it down.
There are multiple things that go into an official muffin tasting (resisting the urge to pull a Michael Scott that’s what she said…diaries of a mature 27 year old). Texture is HUGE. I need to feel like when I bite into it it doesn’t crumble before my very eyes/lips. Taste is also (obviously) up there as well. The overripe bananas combined with a bit of maple syrup got the job done. Combined with luscious chocolate chips and toasted almonds on top. I don’t like to rave about things I make but I just can’t help it.
THESE. ARE. SO. GOOD.
So at that, I’ll get right to the point. The recipe:
Banana Nut Chocolate Chip Muffins
Gluten and grain free bakery style muffins!
- 1 cup almond flour
- 1 cup cassava flour
- 4 ripe bananas
- 2 eggs ((or flax eggs))
- 1/4 cup melted butter ((or coconut oil))
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- pinch sea salt
- 1/2 cup dark chocolate chips
- 1 cup almonds (chopped)
- Preheat oven to 375F.
- Line cupcake tray.
- Mix dry ingredients in one bowl (almond flour, cassava flour, baking soda, baking powder, and spices).
- In a mixer (or by hand) combine bananas, eggs,b utter, maple syrup, vanilla extract.
- Once combined, whisk on medium and slowly add in dry mixture.
- Once well mixed, fold in 1/2 cup chopped almonds and 1/2 cup chocolate chips.
- Fill cupcake liners half way.
- Sprinkle with reminaing 1/2 cup chopped almonds on top.
- Bake 22-25 minutes (I did 22 minutes).
- Let cool then serve.