Chocolate banana muffins Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

ORGANIC INGREDIENTS

• 20 g (2 tbsp) linseed
• 225 g (1 2/3 cup) all-purpose flour "La Merveilleuse"
• 2,5 ml (1/2 tsp) baking powder
• 2,5 ml (1/2 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 280 g (1 cup) ripe bananas, smashed
• 1 tsp (5 ml) apple cider vinegar
• 50 g (1/4 cup) light olive oil
• 2 medium eggs (90 g)
• 105 g (1/3 cup) maple syrup
• 65 g (1/4 cup) plant-based milk substitute*
• 5 ml (1 tsp) vanilla
• 95 g (1/2 cup) semi-sweet chocolate chips

PREPARATION

1. Preheat the oven to 180 °C (350 °F).
2. Grind the linseed in a coffee grinder. In a bowl, combine the flour, linseed, baking powder, baking soda, and salt.
3. Combine the bananas and cider vinegar. Set aside.
4. In another bowl, combine the oil, eggs, maple syrup, milk substitute, and vanilla. Beat with an electric mixer until the mixture is foamy. Then add the bananas, beat again.
5. Add the dry ingredients to the liquid mixture and blend well, still with an electric mixer, until the batter thickens (about 1 minute). With a spoon, add the chocolate chips. Fill your muffin pan lined with paper molds.
6. Bake on center rack, about 30 minutes, until an inserted toothpick comes out clean.
7. Remove from the pan immediately and let cool on a wire rack.