Choc Chip Banana Muffins

Since I’ve had to go gluten and dairy free for my gut health, I’ve been on the search for recipes that are easy (my personal prerequisite) and yummy. And this one is exactly that! It’s a Health with Bec recipe but I’ve added dairy free milk chocolate chips on the top to elevate them a touch. A little extra chocolate never hurt anyone, right?

INGREDIENTS:

3 Eggs

100 g Butter (I use dairy free)

40 g Dark Chocolate + dairy free milk choc chips to go on top. See, I do behave . . . kind of.

1/2 cup Almond Meal

5 tbsp Coconut Flour

1/4 cup granulated Monk Fruit (It’s an alternative sweetener. I’m really used to using this now, and I like it)

1 tsp Baking Powder

1 tsp Cinnamon (I double this because you can never get enough cinnamon I say!)

Pinch of Salt

2 medium ripe Bananas

1 tsp vanilla extract

METHOD:

1.      Leave eggs to get to room temperature.

2. Preheat oven to 170 degrees C fan-forced and line a muffin tray with patty pans.

3.     Melt the butter in the microwave and set aside to cool. Roughly chop the dark chocolate.

4.      In mixing bowl, combine almond meal, coconut flour, monk fruit, baking powder, cinnamon, salt and chocolate.

5.     In a separate bowl, mash the bananas with a fork, then whisk in the eggs and vanilla extract.

6.     Pour the wet ingredients into the dry mixture, add the melted butter, and stir until just combined.

7. Spoon the mixture evenly into the patty pans.

8. Bake for 20-25 minutes or until cooked through.

9. Cool in the tray for 10 minutes, then transfer to a wire rack.

As always, Enjoy xx