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DARK CHOC BANANA MINI MUFFINS

INGREDIENTS

2 MED BANANAS/260G, MASHED

2 TBS PLANT MILK

2 TBS COCONUT OIL, MELTED & COOLED  

2 TSP APPLE CIDER VINEGAR

1/4 CUP RICE MALT SYRUP

1 CUP SPELT FLOUR

1/2 TSP BAKING SODA

1/2 TSP BAKING POWDER

1/8 TSP SEA SALT

CHOC CHIPS

RAW CHOCOLATE CHIPS

1/4 CUP RAW CACAO POWDER

1/4 CUP COCONUT OIL

1 TBS RICE MALT SYRUP

PINCH SEA SALT

METHOD – MAKES 34 MINI MUFFINS

• PREHEAT OVEN 175 DEGREES; LINE MINI MUFFIN PANS WITH PATTY CASES

• TO MAKE CHOCOLATE, WHISK CACAO AND OIL, THEN ADD IN SYRUP AND SALT AND WHISK UNTIL SMOOTH. POUR INTO A TRAY/PAN OF CHOICE (I USED A SILICON LOAF PAN), FREEZE UNTIL SET & CHOP INTO SMALL CHUNKS & POP BACK INTO THE FREEZER UNTIL READY TO USE

• SIFT THEN WHISK DRY INGREDIENTS IN A LARGE BOWL, IN A SEPARATE BOWL MIX WET INGREDIENTS

• POUR WET INGREDIENTS INTO DRY, FOLD TOGETHER, THEN FOLD IN CHOC CHIPS, BE CAREFUL TO NOT OVER-MIX BATTER OR MUFFINS WILL NOT BE SOFT AND FLUFFY!

• 3/4 FILL MINI MUFFIN CASES WITH MIX. BAKE FOR 15 MINS OR UNTIL GOLDEN & A WOODEN SKEWER COMES OUT CLEAN, ALLOW TO COOL 10MINS IN PAN THEN COMPLETELY ON A WIRE RACK

• STORE IN AN AIRTIGHT CONTAINER, I KEEP IN THE FRIDGE, CAN BE FROZEN 

* I USED COCONUT MILK, YOU CAN USE COWS MILK IF NOT WANTING DAIRY FREE

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/recipes-for-healthy-living/dark-choc-banana-mini-muffins.html

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