I cannot be trusted near banana bread. I am blaming banana bread for the 10 lbs (ok... 15 lbs) of weight gain during my semester abroad in Sydney, Australia. Every morning I went to the same coffee shop and the barista knew right when I walked in: "latte and a ba-nah-nah bread?" Me: "How nice of you to remember, let's make that two slices!" Sighhh. It's really not even my fault. When I was in elementary school, I would come home all the time to my mom's chocolate chip banana muffins FRESH out of the oven. She basically trained me from a young age to devour all the banana bread in sight! Wasn't it fun to be a kid and not know what a calorie or carb was? Those were THE DAYS. Well, since I'm not planning on giving up banana bread any time soon, I figured it was time to make a healthy, guilt-free version and this one didn't disappoint! Its sweet, delicious, and secretly packed with fiber and healthy fats. You'll love it!
4 ripe bananas, mashed
3 tbsp coconut oil
1/3 cup honey
1 tsp vanilla extract
1/4 cup unsweetened almond milk (or your fave type of milk)
1 cup + 2 tbsp almond meal
1/2 cup oat flour
3 tbsp coconut sugar (or any other sugar)
1/2 cup rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup dark chocolate chips
Yields 12 muffins (+8 mini muffins!) OR 1 loaf
Note: Feel free to use any type of flour you'd like instead of almond meal or oat flour. You can also substitute another sugar for coconut sugar. I used these ingredients that I had on hand and it turned out great!
1. Preheat oven to 350. Prepare muffin pan with either cooking spray or liners.
2. In a large bowl, combine all wet ingredients (banana, egg, coconut oil, honey, vanilla, and milk). Mix until well combined and creamy.
3. In a separate bowl, whisk together dry ingredients (almond meal, oat flour, rolled oats, baking powder
baking soda, salt, and cinnamon).
4. In batches, pour dry ingredients into wet and mix until evenly combined. Fold in chocolate chips.
5. Pour batter evenly into cupcake liners or greased muffin pan. This will make about 15 large muffins
or 12 muffins plus extra mini muffins - I always like to make minis too for a quick one-bite snack!
6. Bake for 35-45 minutes until golden or until a toothpick inserted into the center of muffins comes out clean.
7. Allow to cool before digging in.
July 28th, 2016
December 6, 2016
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.