Lunchbox-Friendly Banana Muffins
Muffins are a staple in my house. I always keep a batch in my freezer for a quick on-the-go breakfast or easy snack. I created this recipe out of necessity. Between my 3 kids, gluten, dairy, and eggs are out. I also wanted to make something I could pack in their lunchboxes, so they had to be nut-free as well. I could not find a muffin recipe that checked all these boxes and met my nutrition standards. So I threw on my apron and got to testing. The result is these delicious, lightly sweet muffins with the perfect moist but crumbly texture and big banana flavor.
Prep Time – 10 minutes
Cook Time – 20 minutes
Servings – Makes 12 muffins
Ingredients:
· 3 ripe bananas, mashed
· 2 chia eggs (2 tbsp ground chia seeds + 6 tbsp water)
· 1/4 cup melted coconut oil
· 2 tbsp creamy tahini
· 1 tsp vanilla extract
· 1 cup GF oat flour
· 1/2 cup buckwheat flour
· 1/3 cup coconut sugar
· 1 tsp baking soda
· 1/4 tsp baking powder
· 1 1/2 tsp cinnamon
· 1/4 tsp sea salt
· 1/3 cup dairy-free dark chocolate chips (optional)
Directions:
1. Preheat oven to 350F.
2. In a large bowl, prepare flax eggs by mixing flaxseed meal with water. Set aside for 5 minutes to gel while you gather the remaining ingredients.
3. Add mashed bananas, melted coconut oil, tahini, and vanilla to the bowl with flax eggs and mix to combine.
4. Add dry ingredients to the bowl and mix well. Fold in chocolate chips (optional).
5. Divide batter into 12 parchment-lined baking cups and bake @ 350 degrees F for 20 minutes.
6. Remove the muffins from the oven and allow them to cool before removing them from the pan.
7. Store extras in an airtight container in the fridge for up to 5 days or freeze.