If you asked me to imagine the home of my dreams I would tell you about a little house nestled amongst redwood trees existing somewhere between the mountains and beach. The environment here manufactures crystal clear streams and pure, crisp oxygen. Clothes are dried on a line strung between two giant trees and a garden grows tomatoes, strawberries and kale.
Inside, the house is snug and warm. It’s lived in and loved with a kitchen that churns out tasty, clean comfort food each day. These banana, chocolate chip muffins might be cooling on a rack while coffee brews…a pre-hike snack before the inevitable day outside.
Ya, that’s the stuff.
I try my best to keep my cool when discussing food that I love but I’m struggling with this one because these muffins have blown my mind. My goal was to produce the best muffin I’ve tasted (that is also gluten free and vegan). I wasn’t willing to settle for less than moist, rich flavor and they had to include that delicious crumble topping that you get by combining butter, brown sugar and flour in more traditional recipes.
To be honest, I wasn’t sure how it would go.
I subbed coconut oil for the vegetable oil in the muffins and the butter in the crumble. I added an extra, super-ripe banana to replace the egg/binding agent and for the flour I used a combination of almond meal and gluten free oat flour. I was also out of baking soda so I hacked it up with baking powder, instead. A move that I thought might just blow the whole program.
But guys, it worked. I mean, really worked.
Mission accomplished. These muffins are, hands down, the best and if you’re like me and have some sensitivities to dairy or gluten these won’t mess with your gut. And a little added bonus – baking these delicious beauties sets off the most amazing waft that weaves its way through your entire house. It’s full-on, cozy kitchen bliss. Like a warm blanket of chocolate chip cookies, banana bread and cinnamon. Irresistible!
- 3 over-ripe bananas
- ⅓ cup coconut oil
- ½ cup light brown sugar
- 1 tsp. vanilla extract
- 1 cup almond meal
- 1 cup gluten free oat flour
- 2.5 tsp. baking powder
- 1 tsp. ground cinnamon
- ½ tsp. salt
- ¾ cup semi-sweet chocolate chips + one handful for topping (note: some are made with milk. choose those made with cocoa butter instead)
- 1 cup chopped walnuts
- ½ cup light brown sugar
- ⅓ cup gluten free oat flour
- ¼ cup almond meal
- 4 tbsp coconut oil
- Line muffin tin with paper liners and preheat oven to 350.
- Mash bananas in a large bowl using a fork or potato masher.
- Add the coconut oil, brown sugar and vanilla, stirring to combine. Set aside.
- In a separate bowl combine the almond meal, oat flour, baking powder and cinnamon and salt.
- Stir the wet ingredients into the flour mixture.
- Add the chocolate chips and walnuts.
- In a separate bowl, stir together all crumble ingredients.
- Fill muffin tins ¾ full with batter and top with a bit of crumble and a few chocolate chips.
- Bake for 20-23 minutes.
- Let cool for 5-10 minutes and enjoy.