Chocolate banana bread is a childhood favorite of ours. We distinctly remember biting into a thick slice slathered in butter, with melted chocolate dribbling down our chin, happy as a clam.
As adults, we cringe when we think about the gluten, saturated fat and sugar that slice contained. But we still crave that special treat. So we set out to create an #HBFit approved version, using gluten-free flour/oats, coconut oil and dairy-free dark chocolate chips, adapted from One Hungry Mami’s recipe.
BANANA CHOCOLATE CHIP COCONUT MUFFINS
- 3 large and ripe bananas
- 1 cup of gluten free flour (I use Bob Red Mill and it’s the best IMO)
- 1 cup of gluten free oats, processed to make flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp Himalayan pink salt
- 1/3 cup shredded coconut
- 1/3 cup raw walnuts, chopped
- 1/3 cup of dark chocolate chips (dairy free)
- 1/2 cup of coconut oil
Pre-heat oven to 180 degrees celcius or 350 degrees F. Spray your tin (muffins or loaf) with coconut oil and set aside. In a large mixing bowl, sift the flours together and add the baking soda, baking powder and salt. Mix well to combine. In a small bowl, mash your bananas well. Add the banana and oil to the flour mixture, as well as the chocolate chips, walnuts and coconut and stir gently to combine. Pour the mixture into prepared pan, and sprinkle on some more chopped walnuts, coconut and choc-chips. Place in the oven and bake for approximately 35 minutes for loaf and 20-25 minutes for muffins.
Photographs: Charlotte Ferguson