These muffins have a beautiful crunchy top and an almost biscuit-like texture. They are sweetened with super ripe bananas. This recipe is a go-to for my family, we make them normally once or twice a month and eat them as a quick snack or healthy dessert. They are normally gone within two days ;) Enjoy!
Ingredients (makes 12 large muffins or 24 mini muffins)
2 cups flour
1 tsp salt
1 Tbs sugar
3 tsp baking powder
1/2 cup melted coconut oil
1 flax egg*
3 frozen bananas (thawed at room temp)
1- 1 1/2 cups blueberries (fresh or frozen)
1/2 cup semi-sweet or dark chocolate chips
*flax eggs are made by combining 1 Tbs of ground flax seeds + 3 Tbs of water and letting it gel for 15 minutes. If you aren't vegan you can replace it with a normal egg.
Instructions
1. Preheat oven to 425f or 218c. Grease muffin tins.
2. In a large bowl mix together the flour, salt, sugar, and baking powder. Set aside.
3. In a small bowl mix the melted coconut oil together with the banana until combined, then add the flax egg.
4. Add the banana mixture to the flour, mix together until dampened and add the blueberries and chocolate chips. The batter should be quite thick.
5. Put batter into greased tins and bake. The large muffins should take around 25 minutes and the minis should take around 18 minutes.
Recipe inspired by "Culinary Arts Institute Breads, Biscuits & Rolls"
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