September 19, 2010

Kids in the Kitchen: Banana Chocolate Chip Muffins

Brittany is my partner in baking. She immediately knew she wanted to bake muffins this weekend. What kind? She wasn’t sure yet. After a bit of discussion, we decided on one of my favorites – banana chocolate chip. However, I wanted to make them healthier and allergy-friendly without sacrificing taste. This took a bit of experimenting.

You see, lately, I’ve been toying around with a more primal way of eating for a variety of reasons. It took me a while to jump on board, but after reading Elana’s blog for a long time, and more recently, Mark’s Daily Apple, I took the plunge.  Right now, I’m in a “let’s see what happens” phase, and I’m not avoiding grains 100% of the time. (I will be partaking when I attend the North Texas Gluten-Free Makeover tomorrow, for instance!) I thought if I could make these muffins grain-free, that would be a step in the right direction for primal/grain-free eating, and I could feed my desire to bake creatively. (I always love a baking challenge!) So I opted for coconut flour, a bit of arrowroot starch, and almond flour in these muffins. But rather than going in blind on my “experimental” muffins and risking a failure on Brittany’s time, I opted to have a trial run a few days ago.

I was glad I did, as my first batch, while tasty, wasn’t perfect. I only used 2 bananas, and I baked at too high of a temperature. The muffins weren’t tender enough, and didn’t have enough “banana” taste. I knew what to do, and made notes to make changes for this morning.

While they’re not entirely refined sugar-free (the dark chocolate chips have some sugar to them), they were certainly much lower in refined sweeteners than normal muffins. They’re also higher in protein and fiber. But how do they taste? Lightly sweet, with a warm, full, banana flavor, and a moist and tender crumb –  Brittany and her friend (who helped us make these muffins this morning) gobbled down three a piece, and Matt even enjoyed one. (He’s not much for muffins.) I imagine they’ll be gone by tomorrow morning. If that’s not a good sign, I don’t know what is!

Banana Chocolate Chip Muffins

3 mashed bananas

4 beaten eggs

½ c honey

4 T liquefied coconut oil

¼ t almond extract

1 T vanilla extract

¼ c arrowroot starch

½ c coconut flour

¼ c almond meal

1 T flaxseed meal

¾ t baking soda

½ t baking powder

½ t sea salt

1 1/2 t cinnamon

½ c chocolate chips

 Preheat oven to 350 degrees. Line a muffin pan with cupcake papers and set aside.

In a medium bowl, mix the wet ingredients (bananas through vanilla extract) together well. In a large bowl, whisk together the dry ingredients (arrowroot starch through cinnamon) in a separate bowl. Combine the wet and dry ingredients in the large bowl until well-incorporated, and then stir in chocolate chips.

Fill muffin cups 2/3 full and bake 20 minutes or until toothpick inserted in center comes out clean. Allow to cool on a rack for 5 minutes, and then carefully remove from the muffin tin and allow to cool on the rack for 10-15 minutes more.

Makes 1 dozen muffins.

This post is linked to Slightly Indulgent Tuesdays and Go Ahead Honey, it’s Gluten Free.

23 Responses to “Kids in the Kitchen: Banana Chocolate Chip Muffins”

  1. Those look great. I’m always looking to try new banana muffins recipes!

  2. Aha! It did come! :)
    They look yummy!

  3. Another terrific Kids in the Kitchen collaboration! I have yet to use coconut flour, but I really want to … must place an order. I truly do feel much better when I am completely grain free. And to me it really makes sense because paleo is the way man ate for so long. Grains are “new,” and lots of health problems have come along since grains–even gf ones.

    Great job on these muffins, you two!
    Shirley

  4. You sure delivered on healthy and delicious from the look of it, now I have bookmarked it, until I make it once at home. Thanks for sharing.

  5. Just bought a big bag of coconut flour, what a great recipe to give it a try. Great job!

  6. My kids asked fit banana nut muffins this week too! It’s probably my favorite kind of muffin. Good luck on your grain free journey. I cane to the same cockusions last year about my health. I did a two and a half month trial, and although I did feel better overall, I suffered terrible cravings. The longer I remain gluten free the more my digestive issues are healing…Now carbs are fine when eaten in normal portions. I would have never thought that healing would continue taking place after being gluten free almost a year. You might find the same thing happening for yourself.
    Anyways best of luck on your healing journey!

  7. Yummy! These muffins look great!! My favorite muffin recipe is for Bay State Muffins! I’m definitely adding yours to my “To Try” list! Thanks for sharing!

  8. These sound GREAT! I don’t have a gluten allergy but am trying to experiment with coconut and almond flours for baked goods that are higher in protein and fiber and lower in carbs. I will def be trying this!

  9. YUM!!

  10. These look terrific. I am dying to make more coconut flour / almond flour based baked goods, but cannot tolerate eggs sadly, so I am not sure what to do. They are such expensive flours that I worry about messing them up with experiments such as using a combination of applesauce, flax seed egg and baking soda (which is my idea of replacing the eggs in a coconut flour recipe – I figure I need both moisture and binding).

    Thanks so much for stopping by my blog. I totally agree with you re: spinach in a smoothie – by far my favorite green. I wish I could stomach more kale in smoothies, but they get so bitter.

  11. These sound like the perfect breakfast food for me and MM. Bananas and chocolate rock!

  12. Great to see your experimentation pay off. They look fantastic, and I’m very curious about the coconut flour.

  13. Just stopping by from Amy’s blog. These muffins look great, yummy! Thank you…

  14. These look tasty. Coconut flour and almond meal sound like a great combination in this recipe. It used to be that I never had bananas ripe enough for baking. They were always eaten too soon (even before being ripe enough to eat in my opinion). Then all of a sudden I’ve had overripe bananas hanging around recently. Not at the moment, but there is the bunch I threw in the freezer before going out of town the other weekend.

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  16. Fincanını çok beğendim doğrusu…

  17. Those do look outstanding. I’ve never heard of coconut flour but imagine that it adds a unique and glorious flavor to the muffins.

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  19. The food you make sounds like something I would whip up in my kitchen. Most of the time on food blogs you find stuff that looks good but you probablly wouldn’t make. This recipe sounds great and I’m putting it on my to do list

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