Banana Chocolate Chip Muffins

bananachocolatechipmuffin

Here’s the kicker about labeling the way you eat to align with a certain dietary prescription… at some point it could very likely stop making sense. All of a sudden, your label needs these little asides and qualifiers. And when you don’t eat something that fits neatly into the equation, then there’s the whole mental piece. And there’s a social piece. And of course, the physical piece. My context is this: I am currently egg-free, nut-free and (for the most part. Ah, there go the qualifiers again!) dairy-free. For a few weeks I was coffee-free and chocolate-free. What a blissful period! And then came my life, in full swing. I think I’m currently grooving on dietary individuality and the liberation from claiming… anything. And this isn’t to kick any method of eating to the ground, oh no. I think growth and knowledge both stem from identifying the foods you eat, negative, neutral and positive. I could go down the rabbit hole of thoughts and feelings on exclusion and inclusion, long-term and short-term regarding food choices. I’ll save that for anyone willing to listen.

Anyway! For all ye looking for a baking project that is dairy-free, egg-free, gluten-free (though not technically grain-free), soy-free and nut-free, this is for you. It can be vegan, and definitely vegetarian. It’s not really paleo (hello, oats). It’s almost primal (hello, oats?). It’s really quite tasty.

Banana Chocolate Chip Muffins

1/2 cup potato starch (not potato flour)
1 cup ground oats (certified gluten-free if you need)
1 tablespoon psyllium seed husks (find in the spice and bulk at your local co-op)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
1 cup bananas, mashed
1/2 cup honey (or maple syrup. Feel free to lower the amount of sweetener if you prefer)
1/4 cup coconut oil (or fat of your choice; butter also works!)
2 teaspoons vanilla extract
1/3 cup water
1/2 cup chocolate chips (of any sort; if you’re truly dairy-free, then a brand that respects that. Also, these are optional. Also, you could put in a 1/2 cup of whatever floats your boat! Chopped nuts, seeds, berries…)

Preheat oven to 375. Grease your muffin tray (or line with muffin cups). Combine all dry ingredients in a large bowl. In a smaller bowl, mix all wet ingredients. Pour wet into the dry and gently stir until just combined. Add chocolate chips if using. Allow to sit for a few minutes to let the psyllium seed husk do it’s thang (read: it’s like, pure fiber, so it’s sucking up all the wet ingredients! Also, keep this in mind when you decide to eat more than just a few!) Dollop muffin batter into your prepared muffin tin, then bake for 18 minutes. Makes 12 muffins.

Save

  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • Subscribe for Monthly Updates!



    Leave a Reply

    Your email address will not be published. Required fields are marked *

    @essentialomnivore