One of the best things about making a batch of these healthy, hearty, low-carbish almond flour muffins is the melded fragrance of warm honey, dreamy coconut, toasty banana and melty chocolate during baking. If I could bottle the scent to keep forever, I would. And here’s even better news: they taste as good as they smell! Actually, they taste even better – sweet and comforting and sinfully moist and soft and decadent. It’s hard to believe they’re entirely gluten free. They were so mouthwatering that I had two of them as soon as they were out of the oven, and then another a few hours later. It seems self-control is nonexistent where tasty banana muffins are concerned!
In other news, I recently did a quick interview with HotelClub for their latest article: 10 of the best new places to visit on the Gold Coast. A number of other local bloggers also weighed in on the topic, so feel free to check out all the insightful responses! And if that article isn’t enough to quench your wanderlust, take a look at the GC Bulletin’s list of 100 things to do on the Coast when it seems like you’ve done it all! :-)
Chocolate Chip Honey Banana Walnut Muffins
a GF recipe; adapted from Baking Magique’s chocolate chip banana pecan muffins.
1 1/2 cups almond flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
A pinch of sea salt
2 large ripe bananas, mashed
2 eggs, lightly beaten
1/4 cup coconut oil, melted
2 tablespoons honey
1 teaspoon pure vanilla extract
1/3 cup chopped walnuts
1/2 cup chocolate chips
* Recipe makes about 10 muffins. Feel free to double quantities if you need more.
- Preheat oven to 175°C and line a standard muffin tray with paper cups.
- In a large bowl, combine the almond flour, baking powder, baking soda, spices and salt. Mix well, set aside.
- In a separate bowl, stir together the mashed bananas, eggs, coconut oil, honey and vanilla. Beat until thoroughly combined. Add the dry ingredients to the wet and mix well.
- Mix walnuts and chocolate chips together in a small bowl, add this to the muffin batter. Keep some aside for topping. Spoon batter into prepared muffin cups (about 3/4 full). Sprinkle the remaining chocolate/walnut mixture over the tops.
- Bake for 20-25 minutes, or until firm.
- Remove tray from oven and let muffins stand in pan for 10 minutes before transferring to a wire rack to cool completely.