Description
Wonderfully moist and delicious muffins – the perfect way to use up those overripe bananas!
Ingredients
Scale
- 3 bananas, very ripe
- 1/3 cup applesauce (or 1 single serve container)
- 1 tbsp molasses
- 1/4 cup avocado oil
- 2 cups spelt flour
- 1/4 cup coconut sugar (optional)
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch of sea salt
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F, line a muffin tin with parchment or grease with coconut oil.
- In a large bowl, mix together the flour, cinnamon, salt and baking soda. Set aside.
- In a medium bowl, beat or mash the bananas until they are the consistency of applesauce. Add the applesauce, molasses, oil and coconut sugar (if using) to the bananas and mix well.
- Add the banana mixture to the dry ingredients and mix just until combined, then fold in the chocolate chips.
- Spoon batter into muffin tins, filling until approximately 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for at least 10 minutes in the pan before moving to a cooling rack.
Notes
Use dairy free chocolate chips for this recipe to be 100% vegan.
- Prep Time: 5
- Cook Time: 20
- Category: Muffins
Keywords: dairy-free, gluten-free