These are really yummy HEALTHY gluten and dairy free banana muffins. Add a few dark chocolate chips on top and you have a deceptive dessert! Most of my recipes are really flexible so feel free to change up the flours or add a dash of this or that. I use sprouted flours and nuts when I can as sprouted foods are easier to digest, more nutritional and phytic acid is reduced. Read more on Why Sprout? But if you don't have sprouted flours on hand, you can substitute with what you have!
Yogurt Banana Chocolate Chip Muffins
4 Small to Medium Very Ripe Bananas
1 Tbsp Coconut Oil
1/4 Cup Coconut Milk
1 Jar Vanilla Bean Coconut Yogurt (6oz - I used my homemade yogurt)
3 Tbsp Pure Maple Syrup
1 Tsp Vanilla
1/2 Cup Sprouted Sorghum Flour
1/2 Cup Sprouted Millet Flour
1 Cup Sprouted Almonds (blended into flour)
1/8 Tsp Sea Salt
1/2 Tsp Cinnamon
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
1 Handful of Dairy Free Dark Chocolate Chips
Mix all dry ingredients together; blend 1 cup of sprouted almonds into flour. Mash bananas in separate bowl; mix in other wet ingredients. Add wet ingredients to dry. Line muffin pan with parchment muffin baking cups. Add batter. Bake at 350° for 30-35 minutes or until inserted toothpick comes out clean. After 5-10 minutes sprinkle a few chocolate chips on top; waiting to add the chips will keep the chips on top of the muffin instead of sinking into the muffin.
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