These muffins will become your new favourite go-to recipe because;
1. They’re super easy to make
2. Take under 30 minutes and
3. Are banana and chocolate flavour which is a classic combo.
BANANA CHOC MUFFINS
- Nutritional Breakdown: per portion (whole recipe)
- Calories: 128 (1546)
- Carbs: 11 (132)
- Fat: 7.25 (87)
- Protein: 4.42 (53)
- Sodium: 0.17 (2.05)
- Sugar: 3.25 (39)
- Preparation time: 10 minutes
Cooking time: 23 minutes
- 2 ripe bananas (or 3 small ripe bananas)
- 1 cup gluten-free flour
- 1/2 cup almond meal
- 1/4 cup LSA
- 2 eggs
- 1 stick Nuvia Sweetener
- 1/2 cup your choice of milk
- 1/3 cup yogurt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup chopped up 70-75% dark chocolate
- 1. Preheat oven to 180C and line a muffin tray with baking paper/muffin liners or spray with cooking oil
- 2. Mash bananas in a large bowl. Once mashed and all banana chunks are gone add the yogurt, eggs, milk to the bowl.
- 3. Combine all dry ingredients, gluten-free flour, LSA, almond meal, baking powder, baking soda, in a separate bowl.
- 4. Add the dry mixture to the banana mixture and fold ingredients together. Then add chocolate.
- 5. Transfer mixture to muffin tray and add extra chocolate chunks on-top (if desired)
- 6. Cook for 25 minutes (keeping an eye on when they're ready, they could be ready 5 minutes earlier depending on your oven)
- 7. Let cool in the tray before demolishing and devouring!
TIPS AND TWEAKS
You can add a tablespoon of your favourite sticky sweetener (honey, rice malt syrup or maple syrup) if you want an extra touch of sweetness
If allergic to nuts, swap the LSA and almond meal for more gluten-free flour. Also could sub all flour for regular white flour
These muffins keep for up to 4 days but can be frozen for meal prep