This version of the classic muffin has been the favorite at The Source Café, selling out since day one. For this book, I changed this recipe to use monkfruit sweetener instead of sugar, and I think it works really well. But if you prefer sugar, the substitution is listed below. This batter saves very well in the fridge, so you can bake the whole batch at once, or bake them a few at a time if you can’t be trusted with 12 muffins in the house. The batter will last 4 days.
BANANA CHOCOLATE CHIP MUFFINS
CHEF AMBER CAUDLE is a spiritually-led chef, host, and author who believes that food nourishes us from the inside out. She is also the CEO and co-owner of Source Collab, a hospitality group made of her restaurants Source Café Hermosa Beach and the newly launched Nine24 Kitchen in Manhattan Beach. Chef Amber loves to find the simple and natural, yet delicious and nutritious alternatives to old favorites that anyone can enjoy. She combines her drive to use food to heal the mind and body with her classical culinary training. At Source Collab, Chef Amber leads the culture and creative operations of all locations and oversees the team. Source Collab’s mission is to nourish every aspect of life throughout their brands. Chef Amber also hosts Wholicious, which is available to stream on YouTube here. In this conscious cooking show, she shares her expertise in the field of holistic, wholesome food and cooking with segments on journaling, meditation and more. Chef Amber is currently working on HUNGRY – Why I f*ucking eat, how I became honest with food, my body and myself which shares her authentic journey of how she became honest with food, her body, and herself, and her first cookbook, Sexy Nourishing Food, is available now. Learn more about Chef Amber at https://chefamber.com/
Ingredients
- 2 cups gluten free flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1 cup plus 2 tablespoons water
- ½ cup coconut oil, melted
- ¼ cup monkfruit sweetener*
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups mashed bananas
- ½ cup chocolate chips
Directions
- Preheat the oven to 350 degrees.
- Coat the wells of a 12-muffin pan with coconut oil.
- In a large mixing bowl, whisk all the dry ingredients together.
- In a separate medium-sized mixing bowl, whisk all of the wet ingredients together. Add the wet ingredients into the dry ingredients, and whisk together until creamy. Fold in the mashed bananas and the chocolate chips.
- Scoop ¼ cup into each of 12 muffin wells.
- Bake for 18 minutes or firm to the touch.
Recipe Note
*If you don’t like monkfruit sweetener, you can substitute ½ cup organic cane sugar
