These Chocolate Chip Banana Nut Muffins are moist and absolutely delicious. This is an excellent way to use your ripe bananas and make an excellent dessert that everyone will love.
I substitute all purpose flour by almond flour so they are gluten free! Brown sugar gives a beautiful amber color. A must-try dessert…
Chocolate Chip Banana Nut Muffins
Ingredients
- 3 eggs
- 200 g brown sugar
- 2 pinches salt
- 3 very ripe bananas
- 2 tsp baking powder
- 50 g unsalted butter melted
- 280 g almond flour
- 120 g chocolate chips (60%)
- 120 g chopped walnuts (or other nuts)
Instructions
- Preheat oven to 370 degrees F. Grease muffin cups with butter or line with paper muffin liners.
- Stir eggs, brown sugar and salt.
- Mash bananas with a fork and mix them with egg mixture.
- Stir almond flour and mix until smooth.
- Add melted butter.
- Then chopped nuts and chocolate chips. Mix well.
- Spoon batter into prepared muffin cups.
- Bake in the preheated oven until golden, 25-30 minutes.
French Chocolate Mousse
Only 2 ingredients are needed to prepare this delicious French chocolate mousse. No dairy products and no sugar added; all you need is dark chocolate and eggs. So simple and so tasty! The only downside is that you should allocate about 4 hours to chill the mousse before serving.
In small individual glasses, the chocolate mousse will be perfect for a cafe gourmand!
French Chocolate Mousse
Ingredients
- 200 g dark or milk chocolate chips or break chocolate into small pieces
- 6 fresh eggs (at room temperature)
- 1 pinch salt
Instructions
- Melt chocolate in a microwave (or use a double boiler) until the chocolate is completely melted. If you use a microwave: put the chocolate in a large microwave-safe bowl, microwave for 25 seconds, then stir. Microwave for 25 more seconds and stir again. Continue microwaving and stirring until the chocolate is liquid, smooth, and shiny.
- Separate egg yolks from the egg whites. Add egg yolks in melted chocolate and mix well.
- Whisk egg whites with salt until stiff.
- Carefully fold the egg whites into chocolate using a spatula.
- You should have a smooth and fluffy mousse.
- Divide the mousse among individual glasses. Refrigerate your dessert for 4-6 hours.
Chocolate cake without flour, sugar, butter and dairy products
This is must-try chocolate cake without flour, sugar, butter and dairy products. So you can allow yourself to eat the second (and third) piece. 😉 All chocolate lovers will definitely fell in love with dessert.
This is translation of original french recipe 𝙈𝙤𝙚𝙡𝙡𝙚𝙪𝙭 𝙡é𝙜𝙚𝙧 𝙖𝙪 𝙘𝙝𝙤𝙘𝙤𝙡𝙖𝙩 @recettes_simplyfit without any modification: delicate and very chocolate dessert.
You like it? Check my other gluten-free recipes.
Chocolate cake without flour, sugar, butter and dairy products
Ingredients
- 150 g chocolate (60% cocoa)
- 180 g applesauce without sugar
- 40 g starch (maizena)
- 2 tsp baking powder dough
- 3 eggs (separate yolks from whites)
- 1 a pinch of salt
Instructions
- Preheat the oven to 180C, (390F) and line a baking dish with parchment paper or use a silicone mold.
- Melt the chocolate in a water bath or a microwave.
- Add applesauce to melted chocolate. Mix.
- Add yolks and mix well.
- Add starch and baking powder. Mix.
- Beat egg whites until foamy, adding a pinch of salt.
- Gently fold the beaten egg whites into the chocolate mixture.
- Pour the batter into a baking dish.
- Bake in preheated oven for approximately 25 minutes. Baking time depends on the oven and shape. Check readiness with a knife blade.
Flourless chocolate cake
The flourless chocolate cake is a delicate gluten free dessert that melts in your mouth. The recipe is absolutely simple without any flour! All you need is chocolate, butter, sugar and eggs.
Flourless chocolate cake
Ingredients
- 200 g chocolate chips (60%)
- 150 g unsalted butter
- 200 g sugar
- 6 eggs
- 2 pinches salt
- 1/4 tbsp powdered sugar
Instructions
- Melt the chocolate and butter on a water bath or in a microwave. Mix well.
- Add sugar and mix well.
- Separate yolks from egg whites.
- Add yolks into the melted chocolate and mix.
- Add salt to the egg whites, and beat into a thick foam.
- Using a spatula carefully fold in whipped egg whites into chocolate mass.
- Preheat oven to 380 degrees F. Generously butter a baking pan and pour the batter into the cake pan.
- Bake in in the preheated oven for about 25 minutes. The exact time of baking depends on the oven, size and quality of the baking pan. Once the the cake is moist and not liquid inside (it’s not a lava cake) – it’s ready. Please, don’t overcook!
- Let the cake cool then carefully remove it from the pan. Dust it with powdered sugar and serve.
Almond Flour Banana Bread
This banana bread gets its amber color and caramelized taste from brown sugar and the taste is amplified by the almond flour. This is not gluten-free recipe, you need to add a little of all purpose flour too.
If you don’t have almond flour or brown sugar, you can try our famous Chocolate Chip Banana Nut Bread.
If you are looking for gluten-free recipe, try our Chocolate Chip Banana Nut Muffins.
Almond Flour Banana Bread
Ingredients
- 2 very ripe bananas
- 200 g brown sugar
- 4 eggs
- 200 g almond flour
- 100 g unsalted butter melted
- 80 g all purpose flour
- 2 pinches salt
- 2 tsp baking powder
- 100 g chopped walnuts
- 60 g chocolate chips (60%)
Instructions
- Preheat oven to 350 degrees F (180C). Grease a large bread pan and set aside.
- Mash bananas with a fork and mix them with brown sugar.
- Add eggs and mix well.
- Add melted butter,
- and almond flour.
- Then add all purpose flour, salt and baking powder. Mix well.
- Add walnuts
- and chocolate chips.
- Pour the batter into bread pan and bake for about 55 minutes.
- Banana bread is ready when a knife inserted into the center comes out clean. Cool the bread in pan for 10 minutes. Remove from pan to wire rack to cool completely.
Chocolate Chip and Nut Cookies
Excellent Chocolate Chip Walnut Cookies. I’ve tried a lot of different chocolate chip cookie recipes, and this one is the best one by far. They have the right balance of flavor and texture. My kids remove them from the oven as soon as the edges turn gold. They don’t look done when they are, so be carefully not to burn the bottoms.
Chocolate Chip and Nut Cookies
Ingredients
- 225 g butter softened
- 100 g brown sugar
- 1 tsp vanilla sugar (optional)
- 100 g sugar
- 330 g all purpose flour sifted
- 1/4 tsp salt
- 1 tsp baking soda
- 2 eggs
- 350 g chocolate chips
- 50 g walnuts
- 50 g hazelnuts
- 50 g almonds
- 50 g pumpkin seeds
Instructions
- Preheat oven to 380 degrees F. Cover 2 baking sheets with parchment paper. Beat together butter, brown sugar, granulated sugar and vanilla sugar.
- Add eggs.
- Little by little add sifted flour ,mixed with salt and baking soda.
- Add chocolate chips and mix well.
- Spoon out the cookie dough using a cookie scoop(use your hand if you don’t have cookie spoon) and place on the parchment lined baking sheet. Divide the nuts and seeds on top of the each cookie and gently press down on the dough ball to flatten slightly.
- Bake for 8-10 minutes, until the edges are set but the middle is still soft.
- Let cool cookies for few minutes then transfer them with a spatula to a rack to cool completely.
- Enjoy it with glass of milk or your favorite tea.