Monday, 31 March 2014

Banana Choc Chunk Muffins

The age old problem, especially in summer…what to do with all those old bananas?! Go back to basics and whip up a batch of these banana chocolate chip muffins of course! Moist, sweet, and chocolatey, these make a great afternoon tea snack and are very easy to put together. Free of gluten, grains, dairy, soy, and easy to modify to make nut free as well. There is no refined sugar added, other than whatever is in the chocolate you choose to use (which can of course be eliminated altogether if you prefer not to use it).

Banana Choc Chunk Muffins

Gluten-free, grain-free, dairy-free, soy-free (option to make them nut-free and refined sugar-free)

3 eggs
2 tbsp coconut oil or butter
1 tsp vanilla extract
3 tbsp honey
1 tsp apple cider vinegar
1 cup coconut culinary flour (or 1/2 cup regular coconut flour)
1/2 cup almond flour (or sunflower flour or an extra 1/4 cup coconut flour for a nut free option)
1/2 tsp ground cardamom
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 cup coconut milk
4 medium bananas, mashed
50g 85% chocolate, roughly chopped into chunks (optional)

1. Preheat oven to 180C. Grease and/or line a 12 hole muffin tin
2. Combine eggs, oil, vanilla, honey, and apple cider vinegar in a cake mixer (or use a hand-held blender). Blend until well combined
3. Combine coconut flour, almond flour, baking soda, baking powder in a bowl. Add to bowl with wet ingredients and blend for a minute or two to combine.
4. Combine bananas and coconut milk. Add to cake mix, and blend for 30 seconds to combine.
5. Add chocolate and mix in with a spoon. Ensure all ingredients are evenly distributed.
6. Evenly fill holes of muffin tin, and bake for 25 minutes until golden on top and just firm to touch