I had 5 recipes to choose from this week – 1 paleo recipe, 2 raw recipes, 1 gluten free recipe and 1 ‘healthy’ recipe. It wasn’t until my mum told me that she had some very very ripe bananas in her fridge that I decided to try this recipe. It’s the first ‘paleo’ recipe that I have attempted.
This recipe is courtesy of yummy mummy kitchen via pinterest.
3 very ripe bananas
2 tablespoons coconut oil or melted butter – I used coconut oil
1/3 cup honey or maple syrup
1 dropper of liquid stevia* (or 2 tablespoons honey) – I used maple syrup
1 teaspoon vanilla extract
1 cup almond meal
¼ cup coconut flour (if you don’t have coconut flour, you can substitute with 2/3 cup whole wheat or gluten free flour) – I used coconut flour
1/3 cup cacao powder
1 teaspoon baking soda (bicarbonate of soda)
1 teaspoon baking powder
1/4 cup mini chocolate chips, plus 1 tablespoon, divided
1) Preheat oven to 350 degrees F (about 180 degrees C).
2) Line a muffin tin with liners.
3) Place peeled bananas in the bowl of a mixer and beat until well mashed.
To keep bananas from going brown, wrap them in a tea towel and store them in the fridge. After the bananas have ripened, again store them in the fridge to help slow down the ripening. The skin will turn dark brown but this does not damage the fruit inside.
4) Add coconut oil, honey, stevia, egg and vanilla, and continue to beat on medium until well combined.
5) Add almond meal, coconut flour, cacao, baking soda, and baking powder and beat on low until well combined.
6) Stir in ¼ cup of chocolate chips.
7) Scoop batter into the prepared muffin liners.
9) Bake for 18 minutes, or until a toothpick comes out clean.
These muffins are best served warm.
Note: Whilst making the muffins, I was following the directions on the printer friendly version of the recipe. The printer friendly version omitted the following instruction which was on the online version of the recipe > “Sprinkle with remaining chocolate chips.” This was supposed to happen after you put the batter in the muffin liners. I didn’t even notice that the recipe called for an extra tablespoon of chocolate chips! I added the choc chips afterwards.
The vegan option – use maple or coconut syrup instead of honey. To make a vegan “egg” replacement, stir 1 tablespoon flax meal with 3 tablespoons warm water. Be sure to use vegan chocolate chips.
The gluten free option – make sure the chocolate chips are gluten free.
The muffins are oh so moist, very light and yummy delicious. Mum, Nonna and I had one with our coffee for afternoon tea. We were all in agreement about how nice they were.
“How you can sit there, calmly eating muffins when we are in this horrible trouble, I can’t make out. You seem to me to be perfectly heartless.”
“Well, I can’t eat muffins in an agitated manner. The butter would probably get on my cuffs. One should always eat muffins quite calmly. It is the only way to eat them.”
“I say it’s perfectly heartless your eating muffins at all, under the circumstances.”
~ Oscar Wilde, The Importance of Being Earnest