Chocolade muffins met banaan

Recipes Baking Gluten-free Sugar-free Dairy-free

These gluten-free chocolate banana muffins are free from refined sugar and dairy. The banana and dates still give them a natural sweetness, but they’re by no means overly sweet. I got the inspiration for this recipe from a fellow blogger.

Recipe

Chocolate banana muffins

These gluten-, sugar- and dairy-free muffins are the perfect snack. They’re a delicious combination of flavours!

Course	Snack
Kitchen	American
Servings	+/- 10 muffins

Preparation time

Preparation time	20 min
Time in oven	30 min
Total	50 min

Equipment

Oven
Food processor
Mixing bowl
Whisk
Muffin tin
Measuring spoon
Measuring cup

Ingredients

200 g rice flour
50 g almond flour
2 ripe bananas
2 eggs
100 g Medjool dates (pitted)
150 ml almond milk
25 g coconut oil
1 teaspoon vanilla extract
2 teaspoons baking powder
30 g cocoa powder
10 g cacao nibs
20 g coconut blossom sugar (or a splash of honey or maple syrup)

Chocolate banana muffins

Preheat the oven to 180°C
Put the bananas and pitted dates in the food processor and blend until combined.
Mix all the dry ingredients in a bowl: rice flour, almond flour, baking powder, cocoa powder, cacao nibs, coconut blossom sugar.
Beat the eggs together with the almond milk, melted coconut oil and vanilla extract.
Add the dry ingredients and the banana mixture to the egg mixture and let the food processor mix the batter, or do this with a whisk or fork.
Divide the batter among about 10 muffin cups and bake for around 30–35 minutes until nicely cooked.

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These chocolate banana muffins are naturally sweetened with dates and banana, giving them a wonderfully soft and moist texture. They’re gluten-free thanks to the rice and almond flours, making them suitable for people who can’t tolerate gluten.

Store the muffins in an airtight container and eat them preferably within three days. You can also freeze them and thaw later for a quick and tasty snack.

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