Don’t know what to do with those gross brown, over-ripened bananas?
Usually I buy a huge bunch of bananas at a time, even if I know I’m not going to eat them all while they are fresh, simply because I love freezing old bananas for smoothies and also for the times I want to make super moist & delicious banana bread from them.
The smell, the texture, the taste of warm banana bread brings me straight back home to my childhood. Banana bread was my absolute FAVORITE thing my Mom would bake and I would always beg her to let me help make it. Now being gluten free, it’s not difficult at all to simply replace the flour and make my own! I added chia seeds for some omega-3 power, and sweetened it naturally with stevia and chopped dates, while topping them with raw cacao nibs for their magnesium, iron, and antioxidant benefits. Yummy comfort food that is healing!
- Serves: 12
- Serving size: 1 muffin
- Calories: 150
- 1 cup Gluten Free Muffin Mix
- 1 cup Gluten Free All-purpose flour
- 3 medium ripened bananas
- 3 TBSP chia seeds
- 1 tsp vanilla extract
- 2 eggs
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp turmeric
- 2 tsp stevia liquid extract
- 1-2 TBSP raw cacao nibs
- 1-2 tsp coconut oil or nonstick spray for muffin tin
- Preheat oven to 350 degrees F.
- In a large bowl, combine flour, chia seeds, vanilla, eggs, baking soda, salt, cinnamon, nutmeg, turmeric, and stevia.
- In a separate smaller bowl, mash ripened bananas with a fork until soft. Add to the other bowl.
- Mix well with a wooden spoon or mixer.
- Spray muffin tin with nonstick spray or rub with coconut oil.
- Pour mixture into muffin tin dividing evenly.
- Sprinkle with raw cacao nibs over each muffin.
- Bake for 25-30 minutes, or until golden on outside and baked in the middle.
Happy Sunday, y’all!
Enjoy these soft, moist muffins as a healthier alternative to sugary muffins! Treat your body right. 🙂