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Parve
Easy
6 Servings
Allergens 
25 Minutes
Diets
Amazingly moist and delicious gluten-free banana-chocolate chocolate chip muffins.
4 bananas
1/3 cup sugar
1/4 cup brown sugar
1 teaspoon Haddar Instant Coffee (decaf or regular)
1/2 cup oil
1/4 cup coconut milk
4 eggs
4 cups Gefen Almond Flour
1 and 1/2 teaspoons Pesach baking soda
1 teaspoon salt
1/3 cup Glicks Chocolate Chips (or more!)
Preheat oven to 350 degrees Fahrenheit.
Mash bananas and combine with sugars, coffee, oil, coconut milk and eggs.
Stir together almond flour, baking soda and salt and add to wet mixture gradually. Stir in chocolate chips.
Scoop into greased mini muffin pan and bake 12–14 minutes.
Sponsored by Gefen
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Almond milk Can I use almond milk instead of coconut milk?
yes, any non-dairy milk would work.
Year-round? Can I make this recipe with regular flour for during the year? Would I have to substitute or modify any ingredients?
Thanks!
No, regular flour is not the same as almond flour. Almond flour does not act the same as flour- it has a higher fat content and totally different consistency. You would need to use almond flour for this recipe.
Very tasty. I do wish this recipe mentioned how many it yielded, as it was more than a regular muffin tin’s worth of batter. I ended up making 18 full-size muffins from this. I also added a bit of cocoa powder to enhance the chocolate flavor. The coffee flavor was rather mild, so if I were to make this again, I might add more than it called for. A great recipe for Passover or year-round!
Is it a tsp of coffee granules or should I make a cup of coffee and use a tsp?