These gluten, dairy and sugar free muffins make the perfect guilt-free indulgence. The banana helps to retain their moist, tempting texture, allowing for ultimate long-lasting enjoyment.
Ingredients:
1 cup of Islands 75% Chocolate Buttons
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 or 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 of a muffin, it should come out dry.
Remove from the oven and allow to cool for 5 minutes. Turn out muffins onto a 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/
