Dark Chocolate Banana Muffins
That’s icing sugar, not sprinkles, I pointed out.
She rewarded me with a look that said “Spare me the details and just hand it over, woman!”
Well…that’s probably because there’s enough chocolate in them to make most banana-boycotters change their minds. But it’s antioxidant-rich dark chocolate: you feel yourself growing healthier with each bite 😉
One of these days, I’m going to recipe-test them with coconut flour, as a gluten free alternative (healthier with each bite, I tell you!). But for now, here’s the traditional flour recipe …
100g light brown sugar
125ml double cream yoghurt – plain, vanilla or coconut flavoured work well
60ml canola oil
1 large free range egg
3 – 4 over-ripe bananas, well mashed ( to make approx. 1 cupful )
Sift together the dry ingredients, including the sugar. Mix in the pieces of dark chocolate.
In a measuring jug, whisk together the oil, yoghurt, egg and vanilla. Mix in the banana.
Make a well in the centre of the dry ingredients. Pour in the wet ingredients. Mix until just combined. (Over-mixing will result in dense muffins).
If you give these a try with coconut flour (remember to also adjust your liquids in the recipe), let me know how they turn out.