I am playing around with delicious chocolatey goodness for Easter at the moment - as you can tell by last week's coffee chocolate cakes. These muffins are so easy to whip up, and really hit the spot when you have a chocolate craving. Baby Zand goes crazy for them, and basically wants them for breakfast, lunch, and dinner at the moment. She adds a big glass of green juice, some sauerkraut, and olives to the meal, and we are all good :-). Give them a try, I am sure you will not be disappointed.
Preparation time: 30 minutes
Makes: 24 mini muffins
- 3 bananas (to make 1 1/2 cups mashed bananas)
- 1/3 cup maple syrup
- 1/4 cup melted virgin coconut oil
- 1/4 cup water
- 1 Tbsp almond butter
- 1/2 Tbsp vanilla extract (make your own - cheap and easy!)
- 1/2 cup oat flour (or other flour of your choice)
- 1/2 cup raw cacao powder (not coco powder :-))
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup mini chocolate chips
- 24 mini muffin cups
Start by pre-heating the oven to 160ºC/ 325ºF, and prepare a mini muffin tray, lining it with mini muffin cups.
Add all the wet ingredients to a blender or food processor, and blend for 1 minute until creamy.
Stir in the dry ingredients. Make sure not to overmix.
Fill about 1 Tbsp of dough into each mini muffin cup.
Bake for 12 minutes or until a tooth pick inserted comes out clean.
Let cool for at least 10 minutes before you pop one into your mouth!
They will keep in the fridge for up to 10 days.