Gluten-Free Banana Split Muffins
- Preheat the oven to 350 F, and fill a 12-cup muffin tin with paper baking liners. In a large mixing bowl, combine the almond flour, ground oats, sea salt, and baking soda.
- Whisk together the melted coconut oil, maple syrup, and vanilla in a smaller bowl, and then add the wet ingredients to the dry ingredients. Stir well to combine. (The mixture will be somewhat dry and crumbly.)
- Add the mashed bananas and the chia seed gel to the mixture and stir until a thick, uniform batter forms. Fold in the strawberries, cherries, walnuts, and dark chocolate.
- Divide the batter evenly between the 12 lined muffin cups. Place a banana slice on the top of each muffin and sprinkle some additional chopped walnuts and dark chocolate on top. Bake in a preheated oven for 30 minutes. Cool and serve.
I used frozen fruit that I let thaw just enough to be able to chop it into pieces.
This recipe is gluten free, dairy free, egg free, with refined sugar-free and vegan options (depending upon the chocolate used in the recipe).
Courses Dessert, Breakfast
Recipe by gfe--gluten free easily at https://glutenfreeeasily.com/banana-split-muffins-pocketfuls/