Thursday, 23 July 2015

Banana Chocolate Walnut Muffin Tops

I came across a gluten free muffin top recipe and decided to modify it a bit. Nothing tastes better than gluten! (To those of us without celiacs or a sensitivity, anyway) So I added back in some gluten and swapped the coconut sugar for raw sugar and it worked like a charm! 😃

Here goes kids! Pre-heat the oven to 355 degrees. In one bowl mix:

- 1 ripe banana
- 1/2 cup melted earth balance
- 1/3 cup raw sugar
- 1/2 tbsp vanilla 
- 1/2 tbsp molasses
- 1/2 tsp salt
- 1/2 tsp baking soda 
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon

Hand mix and once mixed well, add in:

- 1 & 3/4 cup whole wheat flour
- 1/2 cup chocolate chips
- 1/3 cup chopped walnuts

Mix again and then using a large cookie scoop drop onto a parchment lined cookie sheet and bake for 15-17 minutes or until golden. Transfer to a wire cooling rack and enjoy! 

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