Coconut Sugar Chocolate Chip Granola Banana Muffin
This recipe can be a meal prep recipe, or a sweet treat that you bake for a Saturday morning. I love to have something sweet around the house that has minimal ingredients and is healthy(ish). This recipe checks all of those boxes.
Though this contains gluten, it is a dairy free and white sugar free recipe. By using coconut sugar, there is no need for white or brown sugar. This recipe also calls for coconut oil, rather than butter which makes it dairy free (if you use dairy free chocolate chips!).
I like adding old fashioned rolled oats to this recipe because it not only adds another texture, but also is a neutralizing flavor with the banana. While I love banana muffins, sometimes the flavor can be overpowering.
Heating up the coconut oil can be intimidating when you are first baking with it, but it is a really simply process. Place the coconut oil into a small pan on low heat. Stir regularly and once the coconut oil is fully in liquid form, remove from heat. Allow it to cool to nearly room temperature before combining it with the rest of the ingredients.
The brands I used in this recipe are:
Bob’s Red Mill Coconut Sugar, Old Fashioned Rolled Oats, and Baking Powder
Enjoy Life Semi Sweet Chocolate Chips
King Arthur Unbleached All Purpose Organic Flour
Vital Farms Eggs
Whole Foods bananas, coconut oil, and vanilla
Happy Cooking!
RECIPE CARD
MAKES: 12 muffins
TIME TO BAKE: 15 minutes
INGREDIENTS:
2 ripe bananas
½ tsp vanilla
1 egg
¼ cup coconut oil (melted and cooled)
1 cup flour
½ tbsp baking powder
½ tsp salt
½ cup coconut sugar
½ cup old fashioned rolled oats
½ cup chocolate chips (I used Enjoy Life - they are dairy free!)
INSTRUCTIONS:
Pre-heat oven to 350F.
In a large bowl, mash the bananas. Next add the vanilla, egg, and coconut oil. Thoroughly combine in a standing mixer or with a hand mixer.
Add the flour, baking powder, salt, and coconut sugar. Thoroughly combine.
Finally add the oats and chocolate chips. Fold into the mixture.
Line your muffin pan with either muffin tins or butter.
Evenly distribute the muffin mixture into the tins.
Bake in the oven for 15 minutes.
Allow to cool, then place in an airtight container for storage.
