It seems like forever and a day since I have created a new recipe. Truth be told it has been almost a month, which is a long time for me. I do have a good reason though! I was on holidays and then I moved houses last week so I have been really busy with that and we are currently doing a lot of renovations on our new house (new to us- it’s 25 years old) and therefore nothing is set up or unpacked really. If you have ever done any renovations then you know that they always take way longer than planned. So even though my house is a disaster zone right now I thought I would dig out my recipe book and put up an unpublished recipe I had been saving for a rainy day.
Lucky for you I have this Chocolate Banana Muffin to share! These are so good with a little coconut oil or ghee (if you have reintroduced it). I also like to reheat them slightly so that the ghee or coconut oil melts when you eat it. It is basically a chocolate version of my Banana Coconut Raisin Muffins.
In this recipe I use Cassava Flour but I have only tested it with the brand Otto’s so I cannot say how these will turn out if you use another brand. You can use tapioca starch instead of arrowroot if you prefer. Those are the only substitutions I have tried, but let me know in the comments if you try this recipe and you make a substitution that works. The carob chips are optional or you can swap them out for raisins or dairy free chocolate chips if you have successfully reintroduced chocolate.
Okay, I have probably written way too much already so I better get back to unpacking and organizing. Let me know if you guys try this and if you want to get in touch the easiest way to reach me is on Instagram!
XO Meagen Ashley
*This recipe has been shared on the Paleo AIP Recipe Roundtable
Chocolate Banana Muffins
Ingredients
- 1 cup cassava flour
- 1/2 cup arrowroot starch
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup carob
- 2 ripe bananas, mashed yellow with black spots
- 1/3 cup applesauce
- 1 Tbsp apple cider vinegar
- 1/2 cup coconut milk
- 3 Tbsp coconut oil, melted
- 1 tsp alcohol free vanilla extract
- 3 Tbsp maple syrup
- 1/2 cup Carob Chips
- 1 Tbsp gelatin
- 1/4 cup water for gelatin egg
Instructions
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Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.
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In a medium sized bowl combine the flours, cinnamon, baking soda, carob and salt together. Stir.
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In a large bowl combine the mashed banana, applesauce, apple cider vinegar, coconut milk, oil, vanilla and maple syrup. Whisk.
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Slowly add the dry ingredients to the wet ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.
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Stir in the carob chips.
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Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
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Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
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Spoon the batter into the muffin cups filling them almost all of the way full.
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Bake for 20-30 minutes or until a toothpick comes out clean from the center of the muffin.
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Remove from the oven and let cool in pan for 10 minutes. Then carefully move to a cooling rack (leave in liners) and allow to cool completely.
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Store in the fridge for up to 1 week in a glass dish or in the freezer for up to 3 months. You may remove the liners for storage.
Where can you find coconut milk with no additives?
Amazon and walmart often carry aroy-d brand and it is additive free.
I’ve reintroduced eggs. How many should I use in this recipe? Thank you for your marvelous content! I love your blog!!
Hi Nikki, I think 1 egg would be good! You’re very welcome! xo
Which carob chips do you use? or do you make your own?
I make my own as there doesn’t seem to be any compliant carob chips sold.
Can this recipe be doubled? I don’t have a lot of experience with gelatin eggs but as I understand it they are not as consistent the larger the batch… But I need to find some good muffin recipes to freeze so I always have a quick option. Trying to think ahead for postpartum also!
Hi Laura,
AIP baking can be tricky and often doesn’t yield the best results when the recipe is doubled. I have never tried it personally so what I would recommend is that you use two bowls like you are making two batches but in separate bowls if that makes sense! Yes gelatin eggs are tricky. Be sure to to check out my cinnamon swirl muffins and my breakfast muffins (the breakfast muffins can be doubled)!
Didn’t have any carob chips or dried fruits and I used cocoa, because I reintroduced it. They came out a bit … elastic, which is a common thing with AIP bakery. I had to keep them in the oven for 35-40 minutes, until they passed the needle test.
The fact that I used cocoa instead of carob powder made them less sweet, but I liked that, because I want to have them as a snack or breakfast rather than as a dessert.
The only problem was that I couldn’t detach the wrappers, not even with a knife, so I had to just forget about that layer.
I don’t have much experience with baking. Should I have sprayed the wrappers with oil?
Hi Alexandra,
Thank you for the great question.
Yes you can spray / grease your liners with some AIP-approved oil – or you can use parchment liners instead of standard muffin paper cups. The parchment tends to release the baked goods much more easily. 🙂 I hope this helps and that your next batch is easier to remove!
xo,
Meagen