chocolate chunk caramelized-banana muffins

August 22, 2018

these banana muffins are gluten-free and keto-friendly, BUT they taste as if they are the good ole' unhealthy kind. and they are so so so moist! OMG. I can't even explain... you just have to try them out for yourself. 

 

disclaimer: I am personally not a keto-dieter or a GF-follower, nor do I like dark chocolate. so in this particular recipe I used a block of milk chocolate, which I cut chunks off of. if you want the recipe to be truly keto, you will need to substitute cacao dark chocolate [with 70% or more cacao].

 

note: if you don't have time to caramelize the bananas or already have some ripened ones in your freezer, you can just mash them up as you normally would and toss them into the batter. 

bon COOK product used > > > straight FLEXIPAN muffin tray [12].

this muffin tray, along with all of bon COOK's bakeware, is 100% non-stick. this means no cooking spray, no butter, no oil, no cupcake liners needed! the video above shows me being able to pop the muffins right out of the trays, immediately after pulling them from the oven, with no hassle! [I would suggest waiting until they cool though - I was just super excited]

all of bon COOK's bakeware is also dishwasher-safe, microwave-safe, oven-safe and freezer-safe!

 

SHOP the bon COOK straight FLEXIPAN muffin tray [12] here.

chocolate chunk caramelized-banana muffins 

yields: 8 muffins               prep time: 10 minutes               cook time: 25 minutes

 

INGREDIENTS

3 bananas, peeled and sliced

2 Tbsp. butter

2 large eggs

¼ cup coconut oil

¼ cup unsweetened applesauce

1 tsp. vanilla extract

1 ½ cups almond flour

¼ cup + 2 Tbsp. coconut sugar

2 Tbsp. ground flaxseeds

1 tsp. baking soda

½ tsp. cinnamon

½ tsp. Kosher salt

½ cup chocolate chunks/chips [dark chocolate if keto]

 

DIRECTIONS

Preheat oven to 350°

Melt the butter in a large sauté pan over medium heat. 

Add the sliced bananas and 2 Tbsp. of coconut sugar and sauté for 5 minutes. 

Place the caramelized bananas in a bowl and mash. 

Mix the dry ingredients together [flour, sugar, flaxseeds, baking soda, cinnamon, salt].

Whisk together the wet ingredients [mashed banana, coconut oil, eggs, applesauce, vanilla].

Combine the dry ingredients with the wet and mix until they are fully incorporated. 

Stir in the chocolate chunks and transfer the mixture to the straight FLEXIPAN muffin trays [12].

Bake for 25 minutes, until a toothpick comes out clean.

 

recipe adapted from eat well with sari's favorite banana bread

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