Banana Split Muffins
- 2½ cups blanched almond flour
- ½ cup certified pure gluten-free oats, ground
- ¼ tsp sea salt
- ¼ tsp baking soda
- ¼ cup melted coconut oil
- 2 tbsp pure maple syrup
- 1 tsp vanilla
- 1 tbsp ground chia seeds mixed with 3 tbsp water (stir and let stand for a minute to form a gel)
- 2 mashed ripe bananas
- ½ cup chopped fresh strawberries
- ½ cup chopped sweet dark cherries
- ¼ cup chopped walnuts
- ¼ cup chopped dark chocolate (at least 70% cocoa)
- 12 fresh banana slices, plus some extra chopped walnuts and dark chocolate for sprinkling on top of the muffins
- Preheat the oven to 350 F, and fill a 12-cup muffin tin with paper baking liners. In a large mixing bowl, combine the almond flour, ground oats, sea salt, and baking soda.
- Whisk together the melted coconut oil, maple syrup, and vanilla in a smaller bowl, and then add the wet ingredients to the dry ingredients. Stir well to combine. (The mixture will be somewhat dry and crumbly.)
- Add the mashed bananas and the chia seed gel to the mixture and stir until a thick, uniform batter forms. Fold in the strawberries, cherries, walnuts, and dark chocolate.
- Divide the batter evenly between the 12 lined muffin cups. Place a banana slice on the top of each muffin and sprinkle some additional chopped walnuts and dark chocolate on top. Bake in the preheated oven for 30 minutes. Cool and serve.
Baking muffins is a great way to pass time with the kids on a rainy summer day. (That's exactly what we've been up to this afternoon at our house!) These banana split muffins make a delicious breakfast treat to share with family and friends on happy summer mornings.
So glad you brought this fantastic recipe home to your blog, Lisa! I was honored to have it featured exclusively on gfe for so long, but it belongs here. Just featured it on All Gluten-Free Desserts. Hope even more folks find it now! :-)
ReplyDeleteShirley
Thank you, Shirley! I really appreciate you encouraging me to repost my recipe here, and your very generous sharing of it on your sites. :) I hope you're having a wonderful summer, as we are!
DeleteCan I substitute a whole egg for the chia seed slurry?
ReplyDeleteYes, I believe an egg would work just fine. Please let me know how it turns out if you try it -- I hope you enjoy the muffins! :)
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