By Coach Maria – Salus Nutritionist & Food Expert
From time to time, I get requests to convert, tweak or revamp a recipe for someone that is either gluten free, dairy free, sugar free or all of the above (yes, their diet is strict, but their health and body composition is incredible!).
Some of those recipe changes turn out great or even better than before and some of those recipe changes are…well….let’s just say the recipe should be kept as-is! (win some, lose some)
So when a dear friend of mine told me about her child’s recent gluten/dairy intolerance diagnosis and how much her child would miss all the chocolaty, fudgy goodies she would often bake, I jumped at the opportunity to share with her some of the easy and delicious options for her child.
When I told her she could still bake for her child without missing out on chocolate flavor or even fudgy texture while all the while staying gluten free, she looked at me like I had just told her I was the one that actually discovered the moon!
She told me she had “tried the gluten free baked goods” and that they were “like eating tasteless cardboard” – skeptical doesn’t even begin to describe her reaction.
I knew the only way to convince her was to bake some of my favorite recipes (prioritizing easy, easy, easy recipes), and let her and her child taste them.
Not only was she convinced with some of the samples, but she is now creating such incredible treats for her family, that they no longer use flour for anyone in the family!
This recipe, which uses no flour and includes ingredients most people already have in their home, was one of the sample treats we made together in her kitchen and was a winner with her child!
These muffins are fudgy, brownie-like and finger licking good.
So fudgy in fact, there is no need to add chocolate chips as is shown in the photo (although those chips were gluten/dairy free!).
Guiltless muffins? Absolutely!
2 ripe bananas (the more ripe, the better!)
1 c nut or seed butter of choice (we have used peanut, almond, cashew and sunbutter!)
1/4 c pure maple syrup
1/3 c organic unsweetened cocoa powder
Preheat oven to 350 degrees.
Place all ingredients in food processor
Blend until smooth and creamy
Pour into lined muffin pan (I used silicone molds – they slide right out!).
You could top with some chocolate chips if you’d like, but it’s really not necessary!
Bake for 15-20 minutes (insert toothpick into muffin, if it comes out relatively clean, it’s done).
Allow to cool completely before removing from the silicone liner.
Store in fridge or, if you think they will last longer than 5 days (ha!), place in freezer.
Nutritional Information Per Serving:
1 muffin per serving
Nutritional information are estimates and may vary
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