Sunday, January 18, 2015

Dairy-Free Chocolate Chip Drizzle Banana Muffins

We're trying to save more money around here, especially since little James will start daycare in February and it's basically the price of a renting a small apartment on top of the mortgage we already have. Food is a huge part of where I spend money and so I've been trying hard to buy less and be okay with not having a stocked pantry and fridge at all times (I like choices). I made these muffins, peanut butter oatmeal cookies (they'll be up soon!) and cornbread, all starting with remnants I had in the kitchen that I wanted to use up before buying anything new. Finding something I need to use up is one of my favorite ways to start a recipe. It often helps me to be creative when I have some constraints.

To make these muffins I started with two lone frozen over-ripe bananas found in the freezer (my favorite way to store banana bread-worthy bananas), the last of a bag of chocolate chips, and then was inspired to make a dairy-free chocolate drizzle since the muffins are dairy-free to begin with. I used my Classic Banana Bread recipe, reduced the amount of coconut oil and added chocolate chips and a chocolate drizzle on top.

Dairy-Free Chocolate Chip Drizzle Banana Muffins
makes 12

2 over-ripe bananas
1/4 C melted coconut oil
1/4 C water (optional depending on how wet the batter is)
1/2 C honey
3 eggs
1 T vanilla
3 C blanched almond flour (add up to 1/2 C additional if the batter is very wet)
1/2 tsp salt
1/2 tsp baking soda
1/2 C semi-sweet chocolate chips for the batter (you could, of course, add more or use a different kind of chocolate)
1/4 C + 1 T coconut oil for the drizzle

Preheat the oven to 350
Line a muffin pan with paper liners
Whisk the ripe bananas, cooled melted coconut oil, honey, eggs and vanilla
Then mix in the blanched almond flour, salt and baking soda
Add the 1/4 C of water if the batter is too thick, add up to 1/2 C additional almond flour if the batter is too thin
Mix in the 1/2 C chocolate chips
Use an ice cream scoop to fill the muffin pan and bake around 25 minutes until the the muffins are tan around the edges
Remove from the oven and let cool then remove from the pan and place muffins on a cooling rack on top of waxed paper (or any surface you'd like in order to drizzle the chocolate)
Slowly melt the 1/4 chocolate chips + 1 T coconut oil at 30 second increments, stirring in between
Then use a spoon and drizzle over the muffins
The chocolate drizzle will solidify slightly at room temperature and will harden in the fridge
I like to store these in the fridge and then heat them up for 20 seconds so that the chocolate chips and drizzle get gooey again

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