There’s something about baking without a time constraint; without any pressure; no rush. Essentially, baking just because you feel like baking. I rarely bake, mainly because I have little self-restraint and if it’s in my house, I’ll eat it. I do much better when my fridge and cupboards are stocked with whole, nutrient rich, healthy foods.
However, this Christmas Eve morning, I was inspired by 3 beyond-ripe bananas on my kitchen countertop and a husband-to-be with a love for warm, baked goods. With nothing to do except putter around the house in my lulu’s, it was the perfect morning to experiment with a muffin recipe.
We really enjoyed the result, we hope you do as well.
Gluten Free Banana, Chocolate & Pecan Muffins
Prep Time: 10 minutes Cook Time: 30 minutes Yield: 12 muffins
Ingredients:
1/3 cup of chocolate (you can use chocolate chips, chopped up bulk chocolate, or carob)
handful of pecans, roughly chopped
3 ripe or over ripe bananas, mashed
2 eggs
1/4 cup coconut oil
2 tsp raw, unpasteurized honey
1 and 1/2 cups of brown rice flour
2 tsp baking powder
3 tsp cinnamon
dash of salt
Method:
Preheat your oven to 350 degrees and place muffin liners in a 12 muffin tray.
Roughly chop your chocolate (even if you’re using chocolate chips) and pecans; set aside.
In one mixing bowl, mash the bananas and whisk in the eggs, oil and honey. In a separate mixing bowl, combine the brown rice flour, baking powder, cinnamon and salt.
Add the dry mixture to the wet mixture and mix until completely combined. Add 3/4 of the roughly chopped chocolate and give one more good stir. Fill each muffin cup about three-quarters of the way with batter.
Sprinkle the rest of your roughly chopped chocolate and your pecans, and sprinkle both overtop of each muffin.
Bake for 30 minutes, or until a toothpick inserted into a muffin comes out clean. An absolute must to serve warm.
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