When made with butter, this recipe is incredibly decadent, ready for your special occasion.
3/4 cup dairy-free chocolate chips
2 cups whole spelt flour
2 teaspoons baking powder (aluminum free)
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 ripe bananas, unpeeled
6 tablespoons unsalted butter, softened or 1/3 cup olive oil or applesauce
2/3 cup raw honey
2 large free-run eggs
1/2 cup unsweetened coconut milk
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees.
Place the bananas on a cookie sheet. Bake in the oven for 12-15 minutes, or until the skins are black and they have started to seep. Remove from the oven, set aside, and let cool.
Sift the chocolate chips, flour, baking powder, baking soda, and salt into a medium-sized mixing bowl.
In a large bowl, beat the butter/oil, honey and eggs, bananas, coconut milk and vanilla until well blended.
Add the dry ingredients into the wet ingredients and stir until you have a fairly consistent batter.
Pour batter into muffin tins. Makes 12 jumbo muffins or 15 large. Bake at 350 for 25-30 minutes for large muffins or 30-35 minutes for jumbo muffins.
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