We’re going Bananas for these muffins, with No Added refined Sugar!

One of the challenges of Easter is the chocolate! Here is a simple one-bowl muffin recipe that you can make several batches of and bring to brunches, lunches and dinners! Bananas are great for digestion as they are source of dietary fibre, can improve your mood and well as help to regulate your sleeping patterns!

Ingredients
-5 Eggs (you can get away with 4, I did both times!)
-2 ripe bananas ( the riper the sweeter it is)
-¼ cup coconut oil or butter (softened)
-½ cup coconut flour
-1 tsp of cinnamon
-1/2 tsp ginger of
-1 tsp baking soda
-1 and a half 1/2 tsps vanilla (or grate an organic lemon if you wish you have a little lemon flavour)
-small amount of dairy free milk such as almond or coconut milk
-small handful of Krisda chocolate chips which are sweetened with Stevia

Instructions

Preheat oven to 375 degrees
Put all ingredients in medium sized bowl
Using strong whisk, wooden spoon or immersion blender, mix until smooth and well incorporated. If batter is too thick, add a little milk to thin it but don’t let it get too runny.
Put into greased muffin tins- I used dabs of coconut oil in each. Batter will be pretty thick.
Bake for 13-18 minutes until the middle can be poked with a toothpick or fork and it comes out clean!

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