MAKE: Gluten-Free Banana and Chocolate Chip Muffins
The concept of gluten-free diets has been a hot topic for years now, but I’ve never never needed to pay attention to it until recently. See, I’m a firm believer in the fact that going gluten-free is only something one needs to do out of medical necessity. It isn’t a weight-loss diet, so I’ve never seen the need to wade into the gluten-free waters. Besides, I’ve eaten pretty much the same way for at least the past 10 years.
But when my husband started eating gluten-free about a month ago in an attempt to alleviate the symptoms of an autoimmune disease, the cook in the family — i.e. me — had to change her wheat-loving ways — and quickly.
So far, I’ve found it to be a lot easier than I imagined — except when it comes to baking. Without gluten, I just couldn’t get anything to turn out right. Then I realized the mental roadblock I was setting up for myself was a major reason for my disappointment. You see, I was expecting results identical to my favorite wheat-laden recipes, when really it’s like comparing apples to oranges. Without gluten, the structure of a cake, cookie or, in this case, muffin will be different from what you’re used to, because that’s what gluten does: it lends structure to baked goods. Once I began to appreciate my GF-friendly baked goods on their own merits, I changed my tune.
Take these banana and chocolate chip muffins, for example. They’re dense and have a slightly gritty quality from the almond flour, but they’re certainly delicious in their own right. Perfectly sweet and tender, and best eaten warm, these have become a family favorite.
Almond Flour Banana Chocolate Chip Muffins
Makes 1 dozen muffins
1 tbsp. apple cider vinegar
3 over-ripe bananas, mashed
1/4 c. honey
1 tsp. vanilla
3 c. almond flour or meal
3/4 tsp. baking powder
1/2 tsp. salt
1/4 c. coconut oil, melted
1/2 c. bittersweet chocolate chips
- Preheat oven to 300 degrees. Line a muffin pan with paper or foil liners.
- Whisk eggs, vinegar, banana, honey and vanilla in a medium mixing bowl.
- In a second, larger bowl, whisk almond flour, baking powder, and salt until no lumps remain.
- Add wet ingredients to dry ingredients and mix by hand until almost combined.
- Add coconut oil and fold gently until evenly mixed. Stir in chocolate chips.
- Divide batter into muffin tin. Bake for 20 minutes or until set. Let cool about five minutes in pan and remove to wire rack to cool completely.
Per muffin: 182 calories, 11 fat grams (including 6 grams saturated fat), 43 milligrams cholesterol, 121 milligrams sodium, 183 milligrams potassium, 19 grams carbohydrates, 2 grams dietary fiber, 13 grams sugar, 4 grams protein.
Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.
Like what you’re reading? Stay in touch with Be Well Philly—here’s how:
- Like Be Well Philly on Facebook
- Follow Be Well Philly on Twitter
- Follow Be Well Philly on Pinterest
- Get the Be Well Philly Newsletter