We recently got our hands on the new E-Book from Jessica-In-the-Kitchen for the wanna-be vegans in our camp and it's AH-Mazing. Not only are the recipes super easy to follow and the ingredient listings straight outta the pages out of a local Jamaica market scene, everything tastes REALLY good...(and yes that a big deal).

 

I'll admit I got all my coins justified with the four-week meal plan AND the shopping list BUT the over 70 tasty as heck recipes was just downright disrespecting. Who does that ?!?!...uhhmm Jamaicans. 

 

I'm already a HUGE fan of her work in the kitchen, plus she's a loyal Sugarplum which just means she's family and over here we share all the goodies (and muffins)

 

I'd love to see you remake these. If you do be sure to tag @sugarplumbox and @jessicainthekitchen for a Giveaway (hint hint) it goes well with the muffins.

 

 

Double Chocolate Banana Muffins (Vegan, Gluten Free & Healthier!)

Preparation: 10 min Cook Time: 23 min Serves: 10-12

Ingredients
4.5 ounces (127g) gluten-free oat flour, about 1 cup
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup cocoa powder
1 flax egg
1/4 cup (84g) maple syrup
1/4 cup (50g) coconut oil
1 teaspoon vanilla extract (liquid or gel) or 1/2 of a vanilla bean, scraped
3/4 cup mashed bananas (very ripe bananas)
1/4 cup unsweetened almond milk
3/4 cup chocolate chips, plus a few extra for on top*

Instructions
1. Preheat the oven to 350 degrees. Prepare a muffin tin or line with cupcake liners. If preparing the actual tin, using parchment paper, rub the insides of a muffin tin holders lightly with coconut oil, then sift cocoa powder over to coat insides and shake off the excess in and on top of the tin. So essentially, flouring and buttering like you would a cake pan. Set aside.

2. In a small bowl, whisk the flour mix, baking powder, baking soda, xanthan gum, sea salt and cocoa powder to combine.
 

3. In a medium bowl, add the flax eggs, maplesyrup, and the coconut oil. Whisk together for about 1 minute until incorporated. Add the vanilla extract/bean, the mashed bananas and the almond milk. Mix together for about 1 minute until bananas are completely incorporated. Add the dry ingredients to the wet and mix again, scraping the sides and
ensuring everything is combined. Do not over mix.

4. Fold in the chocolate chips. The batter should be very thick.

5. Spoon the batter into the muffin tin holders. I like to do 10 larger muffins, but you could also do 12 normal sized muffins. Add a few extra chocolate chips on top if you'd like, it makes them prettier!

6. Bake the muffins for 20 to 23 minutes. I've done both times and prefer 23 minutes. Remove from oven and let cool for 5 minutes, then using a butter knife or a toothpick, slide around the edges of the muffins and remove. Place on a cooling rack to cool completely.

Enjoy!