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Cooking Pointers
- Use very ripe bananas for the best natural sweetness and moisture.
- Do not overmix the batter to keep the muffins light and tender.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
Ingredients 0/13
Why You'll Love This Recipe
Directions
Lightly heat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or give it a good grease with coconut oil to keep the muffins from sticking. In a medium bowl, whisk together the almond milk, melted coconut oil, mashed bananas, eggs, agave nectar, and vanilla extract until everything is well combined. In a larger bowl, mix the spelt flour, chocolate chips, baking powder, baking soda, cinnamon, salt, nutmeg, and gelatin. Make a little well in the center and pour in the banana mixture all at once. Gently stir everything together until just combined—you want the batter to still have a few lumps. Spoon the batter evenly into the muffin cups, then pop the tray into the oven. Bake for about 16 to 18 minutes, or until the tops turn golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for about 10 minutes before moving them to a wire rack to cool completely.
