Vegan Choc Banana Muffins

Ingrédients

1 cup + 2 tbsp. (140 g.) Huckleberry Gluten-Free Flour Mix (recipe below)

6 tbsp. (35 g.) almond flour

2 tsp. baking powder

2 tsp. baking soda

¾ tsp. kosher salt

½ tsp. cinnamon

3 tbsp. flax seed meal

6 tbsp. (90 ml.) canola oil

7 tbsp. (100 ml.) agave syrup

6 tbsp. (90 ml.) coconut milk

2 tsp. vanilla extract

6 ripe bananas; 4 mashed, 2 sliced

3 tbsp. walnuts, toasted and ground

1 cup (130 g.) chopped dark chocolate, 60 to 70% cacao

Instructions

Position a rack near the top of your oven and preheat to 350ºF (180ºC). Line one 12-cup muffin pan with 12 paper liners.

In a large bowl, whisk the flour mix, almond flour, baking powder, baking soda, salt, cinnamon, and flax seed meal to remove any lumps. In a small bowl or pitcher, combine the canola oil, 5 tbsp (75 ml.) of the agave syrup, coconut milk, and vanilla. Whisk to combine.

Pour the wet mixture into the dry mixture and whisk together by hand just until combined. Fold in the mashed bananas, walnuts, and chocolate.

Lightly toss the sliced bananas with the remaining 2 tbsp. agave syrup. Fill the muffin cups almost all the way to the top. Top with about 3 banana slices per muffin.

Bake for about 25 minutes, until the muffins are browned and spring back slightly to the touch.