GF and DF Chocolate Pistachio Banana Muffins
There’s nothing like coming home from a long day of class to find that your bananas have turned brown and that their peels are splitting open at the seams. Because I store my bananas right under a window, this happens to me all the time and honestly, while most people are probably frightened at the sight of a browning banana (c’mon people- they are most likely perfectly fine on the inside!), I get super excited. There are just so many possibilities! Banana pancakes, banana bread, or even banana muffins. Not to mention just using the mashed banana as a sub for your usual sweetener. So yeah, ripe bananas? Send them my way. Not unlike that Chrissy Teigen tweet earlier this year, begging strangers on the app to give her their ripe bananas. I’m basically her.
Cooking in a school dorm means I have access to a very limited amount of utensils, and for some reason I have yet to acquire a loaf pan in my four years of college. While I have a brownie pan, I wasn’t craving brownie-esque banana bread, so I opted for the muffin pan. Plus, muffins are so portable and are great for single servings.
Bananas + chocolate + pistachios = perfection in muffin form.
I hope you guys love these! Try topping them with nut butter or pairing them with a yogurt bowl- I bet that would be delicious.
What are your favorite ways to use browning bananas?
- 5 large ripe bananas
- 2 eggs
- 1 teaspoon vanilla
- 1 cup oatmeal flour (make sure GF)
- 1/3 cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup ~80% cacao dark chocolate chips or chopped bar (make sure DF if necessary!)
- ½ cup chopped and shelled unsalted pistachios
- OPTIONAL: 1 tablespoon Just Spices Oatmeal Spice Blend (ground almond, coconut flakes, vanilla bean, cinnamon, and ginger- so good!)
Preheat oven to 350 degrees and coat a muffin tin in coconut oil.
Mash four of the bananas in a bowl, mixing with the eggs and vanilla. Make sure the eggs are well beaten. In a separate bowl, mix the dry ingredients. Add slowly into wet ingredients. Once all blended together, fold in chocolate chips and pistachios.
Pour batter into the pan. Slice the final banana and top each muffin with a piece. Bake in the oven for 18-20 minutes, or until a toothpick comes out clean (just make sure you aren’t inserting into a gooey chocolate chip!).