Who doesn’t love a muffin? These were inspired by our good friend Emma Mihill who baked a truly epic chocolate banana bread for us. Here is our twist on the recipe, essentially portion control 🙂 and convenience. A great high energy snack!
4 ripe bananas mashed
1/2 banana, sliced to top muffins
150g cashew butter
2 tbsp melted coconut oil
1 tsp vanilla extract
60g coconut flour
2 tsp cinnamon
½ tsp nutmeg
1 tsp baking powder
1 tsp bicarbonate of soda
¼ tsp salt
50g pecans broken
60g dark chocolate broken up (70% minimum)
Preheat the oven to 180°C/350°F/gas mark and line a muffin tin with muffin cups.
Place the 4 bananas, eggs, cashew butter, melted coconut oil and vanilla in a food processor and blend.
Add the coconut flour, cinnamon, nutmeg, baking powder, bicarbonate of soda, salt and mix again.
Stir in the chocolate chunks, chopped banana and pecans with a spoon (do not blend these).
Pour the mixture into the muffin cups, fill each about ¾ full.
Top with a few banana slices and pecan chunks and place in the oven to cook for 20-25 minutes.