BOOK NOW
BOOK NOW

Choc Banana Muffins

Choc Banana Muffins
Serves: 10 muffins
Choc banana - what a flavour sensation! These were one of my most requested recipes on my Instagram account and so I just had to share them with you straight away. They are everything you would want in a muffin - chocolatey but not too chocolatey, fluffy, moist, sweet and flavoursome!  These are a real crowd pleaser, the perfect goodies to bring with you to a brunch, lunch or dinner party, or just to make for your home for healthy sweet treats throughout the week. I hope you love them as much as I do! Note: so good, you might want to double the recipe 😉

Ingredients

For: 10 muffins
  • 2 cups almond meal 
  • 3 ripe bananas 
  • 2 tbsp ground flax  soaked in 6 tbsp water
  • 1/3  cup coconut oil  melted
  • 3-4 tbsp stevia  (I used Natvia)
  • 1 tsp vanilla extract 
  • 1 tsp  baking powder 
  • 1/2 tsp baking soda 
  • 1  tsp  Apple Cider Vinegar 
  • 1/4 tsp  sea salt 
  • 1/3 cup cacao powder 

Instructions

  1. Preheat the oven to 160 C and line a muffin tray with patties.
  2. Soak the ground flax in water for at least 10 mins.
  3. In a small saucepan on the stove top, melt the coconut oil with 3 tbsp stevia over medium heat, until coconut oil is melted and stevia is well dissolved.
  4. In a bowl, pour the sweet oil mixture, vanilla and ACV and mix well. Add in mashed banana.
  5. In a separate bowl combine almond meal, salt, baking powder and baking soda.
  6. Combine wet with dry ingredients in one bowl. Fold through the soaked ground flax... your "flax eggs".
  7. Divide the batter in two - take just under half into one bowl and add the cacao powder. You may want to add a little extra stevia (approx 1-2 tsp) to sweeten the cacao as it is quite bitter, your choice. The cacao batter will be slightly thicker than the pure banana batter.
  8. Spoon 2 pure banana batter spoonfuls to 1 heaped cacao spoonful into muffin lined tin. Top with a slice of fresh banana, or even a sprinkle of cacao nibs.
  9. Bake on 160 C for approx 25 mins. Allow to cool for 15 minutes before removing from the tin.

PRINT THIS RECIPE
SIGN UP TO THE HEALTH & BLOOM NEWSLETTER