Nothing beats a good muffin. And when that muffins is chocolate and banana, perhaps one of the best food combinations EVER, how could you resist?
These are great either as a quick, on-the-go breakfast, or alongside a cup of tea or turmeric latte to help with that afternoon dip in energy. Don’t know about you, but I really look forward to a cup of something warm and a sweet snack in the afternoon.
I decided I wanted to make these cupcake sizes instead of muffin sizes because classic muffins are quite big. Brax never finishes one and I’d prefer a smaller portion when I have one also. It also means you get more yield out of the mixture.
These use the same method and ingredients as my Blueberry Muffins, but I just took out the blueberries and added chocolate chips. I used vegan, organic chocolate chips, but you can just have the muffins plain if you want.
Of course, these are vegan, gluten free, sugar free, wheat free and dairy free, so indulge away!
Ingredients: (makes around 7 muffins or 14 mini muffins / cupcakes – if you need more, just double the mixture)
3 small ripe bananas (2 if large)
¼ cup maple syrup
3 tbsp coco palm sugar
2 generous tbsp. peanut butter
1 tsp vanilla extract
¼ cup almond milk
1 tbsp coconut oil
1 cup buckwheat flour
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch Himalayan salt
Handful vegan chocolate chips (optional)
Granola to sprinkle (optional)
Preheat the oven to 180* and line a muffin tin with about 14 cupcake cases.
Mix all the wet ingredients in a bowl.
In a separate bowl, mix the flour, baking powder, bicarb and salt.
Add the dry ingredients to the wet and mix well.
Once mixed, add the chocolate chips, if using, and mix, distributing them evenly.
Spoon mixture into the prepared cupcake cases, about 2/3 of the way up.
Slice some banana and add a couple of slices to the top of each muffin, if desired, and top with a sprinkling of granola.
Bake in the oven for around 12-15 minutes or until the tops are golden and a fork comes out clean.
Love & health,