Chocolate banana muffins

I meant to make my Pear Surprise muffins the other day …. but it turns out that I didn’t have the stewed pears left in the fridge that I thought I did. Oops.

I did have extra overripe bananas frozen and a little miss begging me for chocolate muffins …. so this was the result. These are lovely, light and moist.

  • 60g Nuttelex/vegan butter/tasteless coconut oil, melted
  • 180g milk of choice (unsweetened vanilla almond milk is great if your diet allows)
  • 3 medium overripe bananas
  • 3 tbsp rice malt syrup (or 3 tbsp coconut sugar)
  • 1 tsp vanilla bean paste
  • 2 cups spelt flour (half white and half wholemeal) OR 1 1/2 cups GF flour mix plus 1/4 cup almond/seed meal
  • 2.5 tsp GF baking powder
  • pinch Himilayan salt
  • 2 tbsp cocoa

Into your blender/processor/nutribullet/thermo cooker place the bananas, Nuttelex, vanilla, milk and syrup. Blitz until smooth (Speed 7, 10 seconds)

In a separate bowl, whisk together the baking powder, cocoa, salt and flour (and almond/seed meal if using).

Add the dry mix to the wet and mix to combine (Speed 4, 10 seconds, scrape down and repeat). Don’t over beat. I often just tip the wet mix into the bowl with the flour mix and combine by hand.

Line a standard muffin tin and spoon fill.

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Place in a preheated moderate oven and bake for about 25 minutes or until well risen and they spring back when gently touched.

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You can eat these as is, dust with pure icing sugar or ice them like cupcakes. And if you like a sweeter treat you could add a handful of choc chips to the mix.

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Makes 12-14.

Enjoy 🙂

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