Do you ever watch those fun cooking videos on Facebook or Snapchat, the ones that make your mouth drool? Yet you know they are so so unhealthy that you debate if it’s worth making and eating them. Well today’s recipe was inspired by one of those tempting, decadent, crazy recipes packed with unhealthy things turned healthy. I have done what I love to do most, Switch Up the recipe to get the most amazing Ooey Gooey banana muffins. Hope you enjoy them as much as I do.
Switching it up!
As some people may know I am a cookbook author to Switch it Up! Learn how to make your family’s favorite snacks healthier. This book is all about taking the fun indulgent snacks we all love to buy and eat, and teaches you how to switch out less healthy ingredients for better ones. Ingredients that have nutritional content, superfoods, better for you options to make the snack delicious yet healthy for you.
Since this is a passion of mine, I continue to switch up recipes all the time, and these Ooey Gooey Banana Muffins are just that. They use almond and coconut flour instead of wheat and gluten. They use healthy fats, and almost no sugar. Only a small amount of coconut sugar (no refined sugar) and the rest is sweetened by the fruit. Lastly the chocolate is 85% cocoa with no sugar added to give you added benefits of real dark chocolate (known to be a super food for its antioxidants and minerals). T
The recipe is simple and fun and your kids can help you make them in a jiffy. Did I forget to mention they are grain free, dairy free, and refined sugar free. They tastes best either straight from the oven, where you get the oozing chocolate effect. However once chilled and stored in the fridge, they also taste amazing, which is a bit strange to me as usually I think muffins should be warm, or straight from the oven. These muffins are so moist and delicious, that they are a refreshing treat when eaten cold.
Recipe Tips
To start, and I think this is what makes these Ooey Gooey Banana Muffins so amazing is to caramelizing the banana’s first. By doing this, it boosts the flavor to another dimesion. Also it brings out the natural sugars of the banana allowing you to use less sugar.
These muffins are 1 bowl recipe, so no extra bowls for clean up. I dump everything in one bowl, mix it up and put in oven. You can add chocolate sprinkles or chips if you want more chocolate. I make these with a few extra chocolate chips, however the chocolate ganache filling is plenty.
The filling
While muffins bake, you can make the chocolate ganache. For anyone who is not familiar, a ganache is
a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Since I try to keep the recipe dairy free I used a macadamia nut and coconut milk creamer called Milkadamia. By far this is the best creamer I have found and it is unsweetened and pretty clean ingredients. They have lots of great plant based products with really delicious flavor.
To make the ganache you melt equal amounts of dark chocolate with cream, in this case the macadamia creamer. Mix well until melted and smooth. You get a thick glossy chocolate sauce that will harden when cool into a fudgy type icing. So yummy with everything.
When muffins are ready, simply remove from oven and use the bottom of a wooden spoon to poke holes in the middle of each muffin. Then carefully pour your luxurious ganache into each muffin.
Be sure to check out more delicious and easy recipes like:
Recipe: Ooey Gooey Banana Muffins
Ooey Gooey Banana Muffins
Ooey Gooey banana muffins, the perfect treat that is packed with wholesome ingredients and awsome flavors to give you a decadent snack any time of day.
Ingredients
- 2 ripe bananas
- 1 egg
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/3 cup almond milk
- 1/3 cup coconut oil
- 1 1/2 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- Chocolate Ganache
- 1/2 cup melted dark chocolate
- 1/2 cup non dairy creamer
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper. Also line a muffin pan with 12 liners.
- Place bananas in oven on baking sheet with skin on and bake for 15 min until they become soft and skin turns black. when ready remove from oven and let cool.
- While bananas are cooling, place all wet ingredients in a large bowl - egg, vanilla, almond milk, coconut oil, the roasted bananas and the coconut sugar. Mix well with hand mixer until smooth.
- Add the rest of the ingredients into bowl - almond flour, coconut flour, baking powder and baking soda and mix until incorporated. Don't over mix. If it is too thick, you can add a little almond milk to get a thick but smooth consistency.
- Pour and divide batter equally into the 12 muffin tins, about 1 heaping tablespoon for each muffin.
- Bake at 350℉ for 25-30 min. Use a toothpick to check if middle is dry to make sure it is ready.
- While muffins are baking, prepare chocolate ganache. Melt chocolate or chocolate chips in a double broiler with cream until complete melted and smooth. Alternatively you can use microwave to melt chocolate 20 seconds at a time. When chocolate is melted add cream and mix.
- Once you remove muffins from the oven, use the bottom of a wooden spoon to poke a whole in the middle of each muffin.
- Carefully pour the chocolate ganache into the middle of each muffin and allow to cool.
Notes
- Allow muffins to completely cool before eating.
- If you want chocolate to ooze out of muffin warm up in microwave for 10-15 seconds before eating.
- If you do not want to use a dairy free creamer you can use whipping cream. I like to use Milkadamia unsweetened creamer.
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Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 251Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 16mgSodium 163mgCarbohydrates 20gFiber 3gSugar 12gProtein 5g
Nutrition calculator is not 100% accurate as it is computer generated.
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