Indulge in these healthier banana muffins. The whole family will love them! Chunky chocolate, coconut and banana muffins which are a paleo recipe.
Ingredients
4 very ripe bananas
4 eggs
1/3 cup coconut oil
1/2 cup coconut flour
1/2 cup shredded coconut
1 teaspoon baking soda
Pinch salt
90g no added sugar dark chocolate, coarsely chopped
METHOD
Step 1....Preheat oven to 180C or 160C fan-forced. Line 9 holes of a muffin pan with paper cases.
Step 2....Process banana, eggs, oil, flour, shredded coconut, baking soda and salt until smooth . Transfer to a large bowl. Add half of chocolate and stir until combined. Spoon into prepared pan. Top with remaining chocolate, pushing slightly into batter. Bake for 25-30 minutes or until a skewer inserted in centre comes out clean. Stand for 5 minutes in pan. Cool on a wire rack.
NOTES
You can freeze cooled muffins wrapped in plastic wrap for up to 1 month. Thaw and reheat for 30 seconds in the microwave. Make sure your bananas are very ripe as they add sweetness.
You can use dairy free chocolate to make these muffins dairy free.
NUTRITION
1024 kj ENERGY
15.7g FAT TOTAL
11.9g SATURATED FAT
4.8g FIBRE
5.3g PROTEIN
75mg CHOLESTEROL
255mg SODIUM
12.4g CARBS (SUGAR)
22.7g CARBS (TOTAL)