Healthy Banana Muffins Recipe by NIKKI REED: Vegan & Gluten Free & Dairy Free | How To Cuisine

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🥗Healthier: maple syrup

💰Cheaper: granulated sugar

Maple syrup is a natural sweetener, while sugar is more affordable.

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free, while all-purpose flour is cost-effective.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has less sugar, while cocoa powder is less expensive.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are healthier fats, and sunflower seeds are budget-friendly.

Preheat the oven to 350°F (175°C).

Line a muffin tin with muffin cupcake liners or grease with cooking spray.

In a large bowl, mash ripe bananas until smooth.

Add organic applesauce, extra virgin olive oil, organic coconut sugar, and 100% pure Vermont maple syrup to the mashed bananas; mix until well combined.

In another bowl, whisk together blanched almond flour, instant oat meal, baking powder, baking soda, and pink Himalayan salt.

Gradually add the dry ingredients to the banana mixture; stir until just combined.

Fold in Valrhona Guanaja dark chocolate until evenly distributed.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens