Banana muffins topped with chocolate chips and walnuts. These muffins are vegan, gluten-free, dairy-free, and paleo-friendly!
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Puree bananas and dates in a food processor until smooth. Add almond butter, coconut flour, coconut oil, palm shortening, cocoa powder, baking soda, vanilla extract, and salt. Pulse to make a thick batter, scraping sides to fully incorporate ingredients.
Spoon batter into prepared muffin cups, filling them 2/3 full. Toss chocolate chips and walnuts together in a small bowl, then sprinkle on top of each muffin, pressing them gently into tops.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.
Per Serving: 273 calories; protein 3.1g; carbohydrates 23.8g; fat 20.4g; sodium 354.9mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.