Gluten Free Chocolate Banana Muffins – fresh from the oven
I love to bake, especially in winter when it’s cold outside and you can hear the rhythmic fall of rain on the roof. I find it incredibly relaxing. This weekend I baked these yummy muffins, inspired by this recipe over at Little and Loved. This was an experiment that turned out well. The muffins are rich and chocolatey and they feel rather decadent to eat – only they’re free from refined carbohydrates and contain more nourishing ingredients than your standard muffins.
These gluten free chocolate banana muffins are full of nutrient rich ingredients, making them a nourishing sweet treat. They’re also a breeze to make. Here’s how:
Ingredients for Gluten Free Chocolate Banana Muffins
2 very ripe large bananas
1 egg, beaten
1 tsp vanilla extract
1/2 cup peanut butter or almond butter
70g finely ground almonds
1/2 cup good quality cocoa powder
1/2 cup coconut sugar (you could also use maple syrup or just plain old sugar too)
1 tsp baking powder
1 tsp baking soda
12 squares of Green & Black Organics dark chocolate
In a small bowl mash the bananas well. Mix in the egg, vanilla essence, and nut butter. In another bowl, mix together the dry ingredients, minus the chocolate. Make a well in the middle and add the banana mixture. Mix gently until combined.
Line a muffin tin with cupcake cases. Spoon tablespoons full into the cases until they are just over half full. Add a square of dark chocolate.
Bake at 180 degrees Celsius for 10-15 minutes, or until a skewer comes out clean.
Makes 12 regular sized muffins.
These are also delicious heated with a little natural yoghurt for an after dinner treat.