I wish you all muffins of comfort for the adventures and challenges of a new week ahead.
I love chunky, hearty muffins and these fit the bill. No refined sugars & healthy fats make these something you can feel nice about putting in your body.
This recipe yields a soft, dense, and super flavorful treat reminiscent of a banana bread.
yields 6 large bakery style muffins or 12 small ones
1 tbs flaxseed meal + 3 tbs water
2 ripe bananas, mashed
2 tsp vanilla
2 tbs maple syrup
1/3 cup coconut milk
3 heaping tbs coconut oil, melted
2/3 cup buckwheat flour
1/3 cup coconut flour
1/4 tsp sea salt
2 tsp cinnamon
1 tsp baking soda + 1 tbs apple cider vinegar (combined and stirred in at the end to assist the batter’s rise)
1/3 cup walnuts, chopped
1/3 cup chocolate chips (Enjoy Life is an awesome dairy & soy free brand)
1/ Preheat oven to 350F. In a mixing bowl combine flaxseed and water. Let this allow to gel together for a few minutes. Mash in the bananas and mix well. Add in vanilla, maple syrup, coconut milk, and melted coconut oil. Whisk together to combine.
2/ Sift in buckwheat flour, coconut flour, salt and cinnamon. Mix with a spoon until the wet and dry ingredients incorporate. Stir in apple cider vinegar + baking soda mixture as well as walnut and chocolate chunks. Save some chips and walnuts to stud the tops.
3/ Scoop batter into parchment lined or greased muffin tins. Bake at 350 for 20 minutes.