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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
I can’t get enough of this wonderful muffin! With banana, walnuts, chocolate, and a hint of cinnamon, you can’t go wrong with that flavour profile. These muffins taste great warm or cold, but I enjoy them best straight out of the oven.
3/4 cup brown rice flour
3/4 cup buckwheat flour
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons Gefen Cinnamon
1/4 cup dairy-free dark chocolate chips
1/4 cup walnuts, chopped
1 egg (or 1 flax egg, see note)
3 medium-sized bananas, smashed
1/2 cup Gefen Maple Syrup
1/4 cup Haddar Applesauce
1/4 cup coconut oil, melted
1 tablespoon apple-cider vinegar
1 teaspoon vanilla extract
2 tablespoons walnuts, chopped
1 tablespoon cacao nibs
Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with paper liners.
Mix all the dry ingredients together in a medium bowl and set aside.
Whisk all the wet ingredients together in a medium bowl.
Add the dry ingredients to the wet ingredients and mix until fully combined.
Use a 1/4-cup measure to scoop batter out into paper liners.
Sprinkle with walnuts and cacao nibs.
Bake for 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Yields 12 muffins
Recipe excerpted from Some Good Sweet Treats (Breakwater Books, 2020) with permission from the publisher.
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