Choco banana muffins
Whenever I’ve been working too much and haven’t had enough Zen time, it takes a toll on my immune system. That’s why it’s so important to take a break and get some rest every now and then, which is exactly what I’m doing right now by going on vacation! Whoop whoop! But you can also achieve this with adding a bit more meditation to your life, taking in a few yoga classes, multitasking less and, my personal favorite option, baking delicious muffins more often. Have a look at this tasty and easy recipe for choco-banana muffins and… Relax! ; )
15 min
Bake time
30 min
Portion
6 big muffins
Shelf life
2 days fresh in an airtight container or freeze them (max 3 months)
Supplies
whisk
large mixing bowl
muffin tin
Ingredients
130 g (1 ½ cups) oat flour (or other flour of choice)
4 tbsp cacao powder
½ tsp vanilla powder, unsweetened
1 tsp cinnamon
a pinch of sea salt
90 g (3.2 ounces) dark chocolate (more than 70% cacao)
2 eggs
120 g (1/2 cup) coconut yogurt
25 g (2 tbsp) coconut oil, melted
3 large, ripe bananas
1 small handful walnuts (or other nuts), optional
1 ½ tsp baking soda
1 tsp apple cider vinegar
Preheat the oven to 180°C. Combine the flour, sea salt, cacao, vanilla and cinnamon in a large mixing bowl. In a separate bowl, beat the eggs using a whisk, then add the coconut yogurt and coconut oil and whisk to combine. Finely mash one banana using a fork and mix the other two until creamy. Add the bananas to the wet ingredients. Finely chop the nuts and chocolate and combine with the dry and wet ingredients in the large mixing bowl. Stir well. Combine the baking soda, apple cider vinegar in a small bowl with a bit of water. Add this mixture to the batter and stir once again to fully combine. Grease the muffin tin and spoon the batter evenly into the muffin forms. Bake for 30 minutes in the oven.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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