Thrive Nutrition and Wellness Coaching

Creating healthier lives….

Banana Chunk Cocoa Muffins

on June 12, 2012

Finding recipes for healthier, no-oil muffins can be tricky.  I developed this recipe that is oil, nut, and dairy free tonight and the family all agreed it should go on my recipe page.   Enjoy!

1/2 cup vanilla unsweetened almond milk

2 1/2 Tbsp. flax meal

2 cups spelt flour (This is not a gluten free recipe…although many who cannot tolerate wheat have found that spelt agrees with them.  One could use Bob’s Red Mill Gluten-Free AP flour mix.)

1/4 cup evaporated cane juice (you could blend 6-7 dates instead)

1/2-3/4 tsp. nutmeg

1/2 tsp. cinnamon

1/3 cup cocoa powder

large pinch of sea salt

1 tsp. baking soda

1 3/4 tsp. baking powder

1 heaping cup of mashed bananas

1/4 cup pure maple syrup

2 tsp. pure vanilla extract

2 Tbsp. applesauce

Preheat oven to 375 degrees.  Mix almond milk with flax meal.  Combine dry ingredients.  Combine wet ingredients with flax meal and almond milk mixture.  Combine wet and dry ingredients being careful not to overmix.  Spoon mixture into a muffin pan fit with liners or lightly sprayed with Pam spray.  Batter should make enough for 12 muffins.  Bake about 22-25 minutes or until muffin springs back when lightly touched.

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