Banana Muffin’s With Chocolate Mousse Frosting!

Stop everything you’re doing and go out and buy some ripe bananas and avocados RIGHT NOW. This recipe will blow your mind…

Chocolate Mousse Ingredients

• 4 ripe Avocados
• 1 Tbs Gluten-Free Vanilla Extract
• 1 cup Agave Nectar
• 1 cup Cocoa Powder

Chocolate Mousse Directions

• Peel and pit the avocados.
• Blend them until they’re smooth and creamy in a food processor or a blender.
• Dump the cup of Cocoa Powder, cup of Agave Nectar, and Tbs of Vanilla Extract in.
• Blend until everything is combined. And is a rich delicious chocolate creamy texture.
• Put in the fridge to get cold and firm.

Banana Muffin Ingredients

• 3 cups Blanched Almond Flour
• 1/2 tsp Sea Salt
• 1 tsp Baking Soda
• 1 Tbs ground Cinnamon
• 1/4 cup Grapeseed Oil
• 1/4 cup Agave Nectar
• 3 large Eggs
• 1 Tbs gluten-free Vanilla Extract
• 4 ripe Bananas (broken into chunks)

Banana Muffin Directions

• Preheat the oven to 350 degrees F.
• Combine the Blanched Almond Flour, Salt, Baking Soda, and Cinnamon in a big bowl.
• Mix.
• In the same bowl mix in the Grapeseed Oil, Agave Nectar, Vanilla Extract, and Eggs.
• Mix.
• Peel 4 ripe Bananas and break off chunks with your hands. Place them in the batter.
• Mix.
• Put the paper baking cups into the muffin tins.
• Pour or scoop the batter into the baking cups.
• Bake for 18 to 23 minutes on the top racks.
• Cool for 15-20 minutes.
• Smear some Chocolate Mousse on top of the muffins.
• Take off the paper (I’m looking at you Michelle).
• And EAT!!!

FYI, Where, & Why

-Blanched Almond Flour- I order mine online at Honeyville Grain.  The direct link is here: http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx

-Agave Nectar- Agave Nectar is a low glycemic sweetener.  That means that it wont boost your blood sugar and give you a sugar high/sugar low and is less likely to leave you with a sugar dependency.  It has a mild flavor (use the Light Agave for baking. It’s milder than the Dark Agave) and is sweeter than sugar, so you can use less. It is high in fructose though, so if you are sensitive to fructose, don’t use it.  But it works for me and so far it’s my favorite go-to sweetener.  You can buy it at a health food store but I use it so much that I buy it in bulk at Amazon. 

-Grapeseed Oil- Seems to work best as a replacement for butter in baked goods.  It has a neutral flavor.  And I highly recommend it for baking.  The few times I’ve tried to use Canola Oil or Olive Oil in baked goods the result was sort of gross. You can buy it at a health food store.  I get my huge jug from a market in Watertown, MA called Arax.

-Chocolate Mousse- I got this recipe from The Messy Chef (www.themessychef.net) I love this recipe and am constantly looking for new ways to use this mousse. I think it’s just that good.

-Banana Muffins- I based my muffin recipe on a recipe for a Banana Cake that Elana Amsterdam does in her cookbook “The Gluten-Free Almond Flour Cookbook”.  It’s a great cookbook and I recommend that people check it out.  You can also check out her blog: elanaspantry.com It’s bangin’.

-Michelle Collins- Michelle is a good friend of mine who was gracious enough to help me shoot this episode.  She has her own food blog called The Economical Eater (www.TheEconomicalEater.com) Which, while not about food allergies or celiac, it is a great resource and conversation about money and food.

Leftovers

I don’t think I can recommend these recipes or this combination enough. Not only is it delicious and healthy, but it literally transformed my mood.  Make it!

Good luck!

Lovelillian

Filed in: desserts
Tagged with: Baking • banana • Cane sugar-free • celiac • chocolate • dairy-free • desert • Elana Amsterdam • food • funny • gluten-free • grain-free • Lillian's Test Kitchen • soy-free • The Messy Chef • vegan