Vitacost was having a great deal on Enjoy Life chocolate chips, so I had to buy some.  Of course, this is Arizona in the summer, so temps often top out above 100 degrees.  Yep, you guessed it, my mini chocolate chips came partly melted and clumped together.  So, I was determined to find a way to use the clump of chocolate chips and the many bananas in my freezer.

What I ended up with was a delicious recipe that my kids loved.

Chocolate Banana Bread Muffins: Gluten Free, Dairy Free


3 medium size ripe bananas
1/4 cup olive oil (or coconut oil)
2 eggs
1/2 teaspoon ground cinnamon
1 cup almond meal
1-1/4 cup Bob’s Red Mill 1-to-1 Gluten Free Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup almond milk
1/2 cup mini Enjoy Life chocolate chips


-Preheat the oven to 350 degrees and spray muffin tins with non-stick spray.

-Peel and mash the bananas in a large bowl.

-Then, add olive oil and eggs to the bowl with the bananas and stir well.

-In a separate, smaller bowl, mix the cinnamon, almond meal, gluten free flour, baking powder, and baking soda together.

-Meanwhile, put at least half of the chocolate chips in a small bowl and melt in the microwave on 50% power.  Stir often and stop when just melted.

-Let the chocolate chips cool for just a few minutes, and then mix some of the banana mixture into the bowl with the chocolate chips.  Stir quickly as the chocolate will want to harden.  Then, pour that bowl of chocolate into the big bowl of banana mixture and stir until smooth and chocolatey.

-Add the dry ingredients to the large bowl, and then add 1/2 cup of almond milk.  When well mixed, add in the remaining chocolate chips.

-Bake in a 350 degree oven for 20 to 25 minutes or until a toothpick comes out clean.

Makes 18 muffins.

This recipe was loosely inspired by this one.

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