Ingredients
- ½ cup almond milk
- ½ cup coconut oil, melted
- 3 small bananas, mashed
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups spelt flour
- 1 cup semi-sweet chocolate chips
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 (.25 ounce) package unflavored gelatin
Why This Meal Is A Winner
Cooking Secrets
- Do not overmix the batter to keep the muffins light and tender.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
Directions
Warm your oven to 400°F (200°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it with some coconut oil. In a medium bowl, mix together the almond milk, coconut oil, mashed bananas, eggs, agave nectar, and vanilla extract until everything is nicely blended. In a larger bowl, combine the spelt flour, chocolate chips, baking powder, baking soda, cinnamon, salt, nutmeg, and gelatin. Make a little well in the center of the dry ingredients and pour in the banana mixture all at once. Gently stir everything together until just combined—you want the batter to still be a bit lumpy. Spoon the batter into your muffin cups, filling them up. Pop the tin into the oven and 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 pan for about 10 minutes before moving them to a wire rack to cool completely.
