Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
I can’t get enough of this wonderful muffin! With banana, walnuts, chocolate, and a hint of cinnamon, you can’t go wrong with that flavour profile. These muffins taste great warm or cold, but I enjoy them best straight out of the oven.
3/4 cup brown rice flour
3/4 cup buckwheat flour
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons Gefen Cinnamon
1/4 cup dairy-free dark chocolate chips
1/4 cup walnuts, chopped
1 egg (or 1 flax egg, see note)
3 medium-sized bananas, smashed
1/2 cup Gefen Maple Syrup
1/4 cup Haddar Applesauce
1/4 cup coconut oil, melted
1 tablespoon apple-cider vinegar
1 teaspoon vanilla extract
2 tablespoons walnuts, chopped
1 tablespoon cacao nibs
Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with paper liners.
Mix all the dry ingredients together in a medium bowl and set aside.
Whisk all the wet ingredients together in a medium bowl.
Add the dry ingredients to the wet ingredients and mix until fully combined.
Use a 1/4-cup measure to scoop batter out into paper liners.
Sprinkle with walnuts and cacao nibs.
Bake for 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Yields 12 muffins
Recipe excerpted from Some Good Sweet Treats (Breakwater Books, 2020) with permission from the publisher.
How Would You
Rate this recipe?
Please log in to rate
Reviews