A vegan and gluten-free Single-Serve Cacao Nib Banana Bread Muffin that perfectly satisfies your sweet tooth in a healthier way.
Remember when I said that I was a big-time Tuesday hater? I wasn’t lying. I generally am not a fan. But I am going to make an exception today. This Tuesday is a bit different from the others, though. It just so happens that my birthday falls on a Tuesday this year, and that Tuesday is today!
In celebration of my birthday each year, I like to share something a bit sweeter than you are used to finding here on Clean Eating Veggie Girl. What can I say… I’m a cooker not a baker, and I’ll be the first to admit it! Last year I shared a recipe for my Almond Butter Chocolate Chunk Cookies. And while I am definitely a cookie girl, I wanted to mix things up a bit and challenge myself for my 27th year of life.
I accomplished two baking firsts with this Single-Serve Cacao Nib Banana Bread Muffin:
1. I made my first single-serve dessert recipe
2. I cooked with gluten-free flour for the first time
I am happy to report back and say that I successfully created something that actually tastes good! Am I an expert baker? Far from it. But you can bet I’ll be making this one again and again… and again.
Single-Serve Cacao Nib Banana Bread Muffin
Vegan + Gluten-Free
Adapted from this recipe and this recipe.
Serves 1
Ingredients
coconut oil spray
3 TB very ripe banana
1 tsp pure maple syrup (not pancake syrup)
1/2 tsp pure vanilla extract
3 TB gluten-free flour
1/2 TB almond meal
1/4 tsp baking powder
pinch of salt
1 1/2 TB unsweetened vanilla non-dairy milk
1 TB cacao nibs + extra for topping
Directions
1. Preheat oven to 350 degrees F. Spray an oven-safe ramekin with coconut oil spray.
2. In a medium bowl, mash banana with a fork. Stir in maple syrup and vanilla extract until mixed well.
3. Add flour, almond meal, baking powder, and salt to the bowl. Mix until well-combined.
4. Stir in milk. Add an additional splash of milk if the batter is too thick.
5. Add cacao nibs and stir until mixed well.
6. Pour batter into the greased ramekin. Top with a sprinkle of additional cacao nibs.
7. Bake the muffin for 18 to 20 minutes, or until a toothpick entered into the center comes out clean.
8. Remove the muffin from the oven, let cool for at least 5 minutes, remove from ramekin, and EAT it like it’s your birthday! I definitely recommend eating this while it is still warm.
I kept mine simple and ate it just the way it was. However, I imagine this would be so delicious topped with peanut, almond, or cashew butter. Everyone knows that the banana/nut butter combo AND the chocolate/nut butter combos are the best, so I am pretty much telling you that you need to add the nut butter. I’m practically kicking myself for not having done it myself!
Even if you still don’t like Tuesdays and today is not your birthday, I think you should treat yourself to this muffin for dessert tonight. We all deserve to end the day on a delicious note, don’t you think?
When is your birthday?
Have you ever made any single-serve desserts? Share your favorites in the comments below!
