Choc Banana MuffinsJune 30, 2015
|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 😉
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
- Preheat the oven to 160 C and line a muffin tray with patties.
- Soak the ground flax in water for at least 10 mins.
- 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.
- In a bowl, pour the sweet oil mixture, vanilla and ACV and mix well. Add in mashed banana.
- In a separate bowl combine almond meal, salt, baking powder and baking soda.
- Combine wet with dry ingredients in one bowl. Fold through the soaked ground flax... your "flax eggs".
- 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.
- 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.
- Bake on 160 C for approx 25 mins. Allow to cool for 15 minutes before removing from the tin.