INGREDIENTS – MAKES 34 MINI MUFFINS
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
• 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