Banana Bread Muffins (V, GF + Refined Sugar Free)

Hey, guys!

Can you believe that we're already a few weeks into spring? Like what?? This semester is going by so fast! The weather has become a bit milder and the sun has begun to shine just a bit brighter. I can't wait for it to get warm so I can explore Ithaca for the last few times before I head back to NJ! 

It's bittersweet; I'm ready to graduate but I don't want to leave behind this wonderful school and all of the amazing people I've met over the past four years. The job hunt has me real stressed, but I know that things will fall into place when they're meant to. For now, I'm just going to focus on finishing up my semester and internship, and spending whatever time I can with my friends before we're separated for who knows how long. 

Last weekend was my last show choir showcase with a really lovely and talented group of people that have become like family to me over the past few years. It was so fun to perform with them one last time but many tears were shed once it was over! 

To counteract the inevitable sadness that I have been feeling (and now that I have some more time on my hands without rehearsals) I've been baking up a storm! 

I found a tupperware filled with pumpkin in my freezer a few weeks back and boy was I excited. I had a few bananas lying around that were just a little too ripe to eat, so I made pumpkin banana bread muffins (which made this fall-loving girl super happy!).

I, of course, threw a bunch of ingredients into a bowl and didn't write down the recipe (it's my fatal flaw) but they were SO good; I couldn't get enough of them! Last week I had a few ripe bananas left over again, so I tried to redeem myself. I made banana bread muffins and actually wrote the recipe down so that I can share it with y'all!

Recipe

2 flax eggs*

2.5 tbs melted coconut oil

1 heaping tsp coconut sugar 

2-3 tbs maple syrup

1 tbs nut milk (I used almond)**

1/2 tbs vanilla extract

1 cup oat flour

1/2 cup almond meal

1 tsp baking soda

3/4 tsp baking powder

A dash of sea salt

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/2 tsp ginger

1/4 cup vegan/sugar free chocolate chips***

1. Preheat oven to 350 degrees F and lightly grease a muffin pan or use muffin liners (I used my reusable liners!) 
2. Prepare flax eggs (Chia should be fine, too, but I find that flax tastes better in baked goods!) in a small mixing bowl. Set aside for about 10-15 min.
3. Add your melted coconut oil, milk, maple syrup, and vanilla extract to a large mixing bowl. Whisk thoroughly to combine.
4. Add flax eggs and whisk once more until combined. 
5. Add oat flour, almond meal, baking soda, baking powder, sea salt, and spices to a medium sized bowl and mix.
6. Fold dry ingredients into the wet with a rubber spatula until just mixed, then add chocolate chips (if using them).
7. Fill each muffin cup about 3/4 with batter.
8. Bake for about 15-20 minutes, or until the edges are slightly golden and the muffins come out clean with a toothpick.
9. Remove from oven and let cool in the pan for at least 10 minutes. 
10. Once completely cooled, you can store them in an airtight container at room temp for a few days. (I prefer to keep them in the fridge, though, because they seem to last a little longer.)

*To make flax eggs (makes 2--what you need for the recipe!): 2 tbs ground flax mixed with 6 tbs of water. Let it sit for about 10-15 min or until it forms into a jello-like consistency.

**Make sure to either warm up your milk a bit or use milk closer to room temp, so that your coconut oil won't form back into its solid state, or else you'll have pieces of coconut oil in your batter!

***I used regular chocolate chips this time around, but feel free to use vegan/sugar free chips or even nuts if you want. I like to put crushed almonds into my banana muffins in addition to chips sometimes! I'm sure walnuts would go well, too.

I hope you enjoy!!

Xoxo, 

Anastasia