All this rainy weather put me in the mood to bake! Last week, we made Blueberry Mango Muffins (gluten free and low sugar) …
and this week, it’s banana bread.
I like mixing up the flours to make gluten free options, but if you want a whole wheat option, check out this awesome banana bread with whole wheat pastry flour.
Because of the added protein in the almond meal, this bread is low glycemic and low in sugar with only a little bit of maple syrup, yet delicious!
Healthy Chocolate Chip Banana Bread
- 2 eggs
- 1/4 c. melted coconut oil
- 1/3 c. unsweetened applesauce
- 3 ripe bananas, mashed
- 1/4 c. milk of choice
- 1/3 c. maple syrup
- 1 tsp vanilla extract
- 1 c. almond meal
- 1/2 c. rolled oats
- 1/2 c. gluten free or whole wheat flour
- 1 tsp baking soda
- 1-2 tsp cinnamon
- 1/4 tsp salt
- 1/2 c. dark chocolate chips
Blend wet ingredients together in a small bowl. Stir dry ingredients (almond meal through salt) together in large bowl. Add in the wet ingredients and mix until just combined. Stir in chocolate chips or other add ins of your choice (chopped walnuts, coconut flakes, etc).
Bake in a preheated oven at 325 degress for 50 minutes or until lightly brown and a toothpick inserted comes out clean. Let it cool for another 10 minutes.
For runners and athletes, muffins are ideal immediately after a workout when your body wants to quickly replenish the glycogen stores. Enjoy!
Do you like to experiment with flours in baking?
What are your favorite add ins for banana bread?