Colorful Chocolate Banana Muffins [gf, dairy-free, egg-free]

These cute little Easter Muffins are really easy to make, taste fluffy, moist and perfectly sweet. Top with frosting and you have super healthy cupcakes. Free from eggs, nuts, gluten, dairy and cane sugar they are perfect for pretty much any kid. Plus, and most importantly, they pass the taste test.

Vegan Chocolate Easter Muffins

Because these chocolate banana muffins are so easy to make, the kids can participate. Mine are topped with Trader Joes Chocolate Covered Sunflower seeds, but you can top them with any fun candy or even plain chocolate chips. They make breakfast on-the-go festive for April or any month out of the year.

*healthy* Vegan Chocolate Banana Muffins | Pure Kitchen Blog | PUREMAMAS
Vegan Gluten-Free Chocolate Banana Muffins | PUREMAMAS

This recipe was adapted from Two Peas and Their Pod. She’s got some really fun recipes, if you wan’t checked them out, you really should. It’s a very moist, delicious allergen-free banana bread recipe. The chocolate addition is great for those that want chocolate in/on everything.

Vegan Gluten-free Chocolate Muffins | Pure Kitchen Blog #PUREMAMAS

Festive Chocolate Chip Banana Bread Muffins

yields 10 muffins

Pure Kitchen Vegan Chocolate Banana Muffin Recipe

INGREDIENTS:

  • 1 Tbsp flax seed meal (ground flax seed)

  • 3 Tbsp water

  • 1 cup gluten-free flour

  • 1/2 cup organic cocoa powder

  • 1 tsp baking soda

  • 1/2 tsp sea salt

  • 2 super ripe bananas

  • 1/3 cup coconut oil, melted and slightly cooled

  • 3/4 cup coconut sugar

  • 2 Tbsp agave nectar or maple syrup

  • 1 tsp vanilla extract

  • 3/4 cup vegan chocolate chips and 1/2 cup Trader Joes candy coated chocolate covered sunflower seeds.

DIRECTIONS:

Heat your oven to 350°F. Grease muffin tin.

  1. In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.

  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

  3. In a standing mixer bowl, combine the ripe bananas, melted coconut oil, agave (maple syrup) and beat until combined. Add in the coconut sugar, flaxseed mixture, and vanilla extract. Mix until smooth.

  4. Add the dry ingredients into the wet ingredients, and mix again on medium until well combined. Stir in 1/2 cup of the chocolate chips.

  5. Pour batter into prepared muffin tin. Sprinkle the remaining 1/4 cup of chocolate chips over the top of each muffin. Bake for 45 minutes.

  6. Let sit 15 minutes then remove muffins from pan and set on wire cooling rack. Serve warm.

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Cherry Zucchini Muffins with Goat Yogurt & Honey

So, it's a long long story, but in here's the short version for now....

I recently purchased some SaladMaster cookware through a friend who sells them. If you don't already know about this company and this type of waterless cooking, you really should enlighten yourself. It's much healthier for you and everything seems to cook really quickly at low temperatures. 

Anyways, I have been practicing and practicing the new cooking technique and let me tell you, it's been a long uphill battle. It should be fairly easy to follow a recipe but of course, seeing as though I don't follow recipes, I am pretty much SUCKING at it. Put it this way, this Cherry Zucchini Muffin recipe was originally intended to be a "healthy cake".

The idea with Saladmaster and other waterless cooking, is that you can bake cakes on the stove top in a pan in about 15 mintues at a low temp.

I've seen people do it and it totally works. The best part is that you don't need sugar or salt or any added oils. Just enough liquid, which in this case comes from the fruit and eggs or milk, so that the thing doesn't burn.  

I made up this recipe in my head {yeah, at times I'm very fortunate to have this skill but it can also be a mess sometimes} and tested it out in the pan. Well, something went wrong. Not quite sure what. The flavor was there, but the pan was burned and it didn't come out in the shape of a cake but rather a pile of chunky berry sand. 

So, I decided to revert back to "normal" baking and tweeked the recipe a bit...and, voila! Healthy, tasty, low-sugar, gluten-free, no oil, no egg muffins. PERFECT! 

And what better than my son's favorite snack - goat yogurt - to top them with!! So tasty and hearty for a great breakfast or snack. 

Muffin Recipe

1c almond flour
1c gluten-free baking flour mix
1/2 c coconut flour
1/2 xylitol
1 1/4 c cherries, chopped
1/4c zucchini, shaved
3/4 almond milk or water {or 3 eggs, beaten in a blow by hand}
2 Tbls local honey

coconut oil, for greasing the muffin pan. 

Preheat oven to 350 degrees F.
In a bowl combine all the dry stuff - flour and xylitol. Set aside. 
Meanwhile, chop cherries into quarters. Using a grater, or a cheese shaver, grate zucchini. 
Mix zucchini, cherries and honey in a bowl but SAVE 5 TBLS for the top of each muffin. Add water or almond milk to flour mixture. Then add the cherry/zucchini mixture. 

Grease muffin tins/pan with coconut oil.

Using your fingers and a spoon, put a layer of freshly grated zucchini on top of each muffin. Like you would a frosting or topping. 

Bake for 25-30 minutes. 

Note: The muffins don't rise much, so fill the muffin tins until completely full. These are dense and filling muffins.

Topping / Frosting

1 container plain whole greek yogurt
2 tsp - 1 Tbls honey {to taste}

Blend honey and yogurt well. Top each muffin with honey yogurt when ready to eat.

Note: Don't top the muffins until you're ready, this is is important. You might want to store the muffins in a container or freezer, so leave the yogurt off. Once you are ready to eat them make more greek yogurt topping.