Choc Banana Muffins
Dairy Free. Gluten Free. Makes approx 10 medium sized muffins.
Choc Banana Muffins are a great mid afternoon work snack. When it hits 3.30pm and you need an energy boost, pop one in the microwave for 20 secs to melt the choc chunks and enjoy with a cuppa!INGREDIENTS:
1.5 cup of almond meal
1/4 cup of GF self raising flour
2 eggs (OR VEGAN VERSION: 2 tsp baking powder, 2 tbsp water & 1 tsp oil)
1/2 tsp baking powder (OR VEGAN VERSION – omit this)
1/2 tsp bicarb soda
1 tsp of cinnamon
1/2 tsp of vanilla essence
1/2 cup of desiccated coconut
1 tbsp of maple syrup
1 tbsp of rice malt syrup
1 mashed banana (OR VEGAN VERSION: 2x mashed bananas)
1/2 cup of almond milk
50g dark chocolate (85%) – regular, dairy free or raw chocolate
pinch of sea salt
Preheat the oven to 170 degrees fan-forced.
Mash up a very ripe banana with a folk and set aside. Crack eggs (or vegan egg substitute) into a bowl and whisk adding the salt, spices, almond milk, baking powder, bicarb soda, vanilla essence and maple syrup as you go. Add the mashed banana into this wet mixture along with coconut, almond meal and self raising flour and mix ingredients until well combined. Roughly chop or shave your chocolate of choice and fold it into the wet mixture.
Pour the mixture into muffin trays and place in the oven for 20-25 minutes (30 mins for vegan version) or until the muffins start to turn golden brown, the muffin springs back when you push on the top of it or a skewer come out clean when placed into the middle of the muffin.
Allow to cool before removing from the muffin trays.