GF Banana Coconut Muffins with Chocolate + Walnuts

Ingredients

These muffins are gluten-free perfection and a great thing to make when you need something for your gluten-free, dairy-free, and egg-free friends! Yes, they are vegan so if that’s your thing, rejoice! These are so good 🍌

makes 12 muffins

INGREDIENTS
3 medium bananas, mashed, plus 1/2 banana for garnishing
1/4 cup melted coconut oil
1/4 cup maple syrup
1 teaspoon apple cider vinegar
large pinch salt
1 teaspoon vanilla extract
1 1/4 cup almond flour or meal
1 cup gluten-free flour blend
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4-1/2 cup coconut milk

Add ins:
1/3 cup chopped dark chocolate or chocolate chips
1/3 cup chopped toasted walnuts
1/4 cup finely shredded coconut flakes
(also, a little extra of each to garnish the muffin tops)

Preheat oven to 350 degrees, and line muffin tins or rub the inside with some melted coconut oil or olive oil.

Use a potato masher or fork to mash the bananas in a medium size bowl. Add in the melted coconut oil, maple syrup, apple cider vinegar, salt, and vanilla extract. Mix everything together well.

In another bowl, add the flours, baking powder and soda and mix with a fork or whisk. Add the dry ingredients to the banana mixture, and stir well.

Add in the coconut milk a small amount at a time until you get a loose batter. Stir in the chocolate, walnuts, and coconut flakes.

Scoop the batter into the muffin tins and scatter with the extra chocolate, walnuts, and coconut flakes. Slice the banana thinly and tuck a couple slices amidst the other garnishes.

Bake for about 20 minutes, or until a toothpick comes out clean.

Muffins are best fresh but keep in the fridge for a few days. Reheat in a toaster oven if you like. Enjoy!