CHOCOLATE & BANANA MUFFINS - GEORGIE KERRIDGE

Ingredients:

1 Cup of Islands
75% Chocolate drops
3 Large Bananas
250g Ground Almonds
2 tbsp Desiccated Coconut
25g Runny Honey (we use Hilltop Honey)
1 tsp Cinnamon
½ tsp Bicarbonate of Soda
Grated zest of half an Orange
½ Vanilla Pod Handful crushed Walnuts (optional)
1 tbsp melted
Coconut oil
3 eggs

    Method:

    So let’s begin, only takes a few mins, give the mixture a spin, put it in the tin and you win. Chin Chin..

    Preheat your oven to 180 degrees and line your muffin tin with 12 muffin cases.

    Peel the bananas and using a fork mash into a large bowl. You can keep some banana to add for decoration and make them look pretty and a-peeeeeling! Add all ingredients and beat in the eggs with a fork/wooden spoon. Mix until amalgamated.

    Pour mixture into 12 muffin cases and fill to the top.

    Time: Around 35 mins at 180 degrees until golden brown/ cooked through. When a skewer is inserted into the centre it should come out dry.

    Remove from the oven and allow to cool for 5 minutes. Turn out onto wire rack and leave to cool.

    Store in an airtight container for up to 5 days.

    Go bananas and enjoy! 

     

     

     

    Recipe By Georgie Kerridge in collaboration with https://www.sarmadosibley.com/


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