- Published on
I modified a recipe I found to make these for Father's Day. They are easy & yummy. I used GF flour but you can substitute organic whole-wheat pastry flour if you don't have gluten issues.
Ingredients:
Directions:
Note: Cocoa nibs are somewhat bitter but give the chocolate taste & antioxidants without added sugar. You may substitute vegan chocolate chips or organic raisins for the cocoa nibs. These muffins are very satisfying & delicious!
Ingredients:
- 1 3/4 cups Bob's Red Mill Gluten-free 1 to 1 Baking Flour
- 3/4 cup date or coconut sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon Himalayan salt
- 1 teaspoon cinnamon
- 1 cup mashed ripe bananas (about 2 medium)
- 1/2 cup plant-based milk or water
- 1/2 cup organic peanut or almond butter
- 1/2 cup organic cocoa (or cacao) nibs
- 2 Tablespoons maple syrup
- Topping: 2 Tablespoons date sugar mixed with 1 teaspoon cinnamon
Directions:
- Preheat oven to 400 degrees.
- Mix dry ingredients except topping ingredients together in large bowl.
- Mix wet ingredients in smaller bowl.
- Add wet to dry & add in cocoa nibs.
- Place in 12 muffin tins.
- Sprinkle topping on top of each muffin.
- Bake for 20 minutes or until toothpick inserted comes out clean.
Note: Cocoa nibs are somewhat bitter but give the chocolate taste & antioxidants without added sugar. You may substitute vegan chocolate chips or organic raisins for the cocoa nibs. These muffins are very satisfying & delicious!