Here’s another winner with the kids … I tested them in the lunchbox today and by the look of my daughter’s chocolate-smeared grin when I picked her up from kindy this afternoon, these get the kid tick of approval!
I find it so helpful to bake up a double mixture of these and stock the freezer – it makes that morning rush so much easier and you look like a pro if anyone “drops in” for morning tea. Use really good quality dark chocolate (at least 70%) to maximise nutrition and you could even hide some chia seeds or maca powder in these without affecting the taste.
Dark Chocolate and Banana Muffins
4 medium over-ripe bananas (the riper they are the sweeter they are)
3 large free-range eggs
1/3 cup (60gms for Thermomixers) macadamia oil
1/4 cup (50gms) coconut sugar
1 tsp vanilla extract
2 cups (340gms) flour (I used Imported T65 french flour)
2 tsp gluten free baking powder
1/2 cup desiccated coconut
1 tsp ground cinnamon
pinch good quality sea salt
100gms dark chocolate, finely chopped (or grated on speed 8 for 4 seconds in the TM)
Method – makes 12-15
Preheat the oven to 180 degrees fan forced. Line your muffin trays with paper cases.
If you’re using a Thermomix, mix your bananas, eggs, oil and vanilla on speed 5 for 5 seconds to combine.
Non-thermomix users – mash your banana and stir in all other wet ingredients to combine.
Add remaining dry ingredients, reserving a third of the grated chocolate, and combine at speed 3, reverse for 10 seconds. Use your arm muscles and a spoon if you don’t have a TM.
Spoon the mixture into the paper cases, half filling them and finish by sprinkling the dark chocolate over the top. Bake for 30 minutes and cool on a wire rack. Eat fresh or freeze for lunchboxes.
With grace and gusto