GF + DF + SF
I recently asked you guys which recipes you would love to see more of and so many of you said quick, easy and healthy snack options. Now I LOVE muffins so this was an easy choice for me to make. I had ripe bananas to use so banana muffins it was.
However, I wanted to see if I could make this completely sugar free only using wholefoods to sweeten them. Well I did it! This not only means they are tasty but super good for you too, woohoo!! Does that mean I can have more then one??
If you do have a sweet tooth then by all means add a 1/4 cup of maple syrup, there is no right or wrong way and I totally get that some people need a little extra sweetness in their life.
Choc Chip Banana Muffins
1 cup of buckwheat flour
1/4 cup of coconut flour
1 TSP of baking powder
1/2 tsp of ground cinnamon
1/4 cup of chocolate chips or cacao nibs
1/2 cup of pitted dates
1/2 tsp of vanilla extract
1/3 cup of boiled water
1 really ripe medium banana
1/3 cup of almond milk
1/4 cup of melted coconut oil
1 egg or flax egg
Optional: 1/4 cup of maple syrup
Pre heat oven to 160 degrees Celsius
In a food blender add dates, boiled water and vanilla and let sit for 5 mins.
Meanwhile mash the banana in a bowl and add in the almond milk and egg and mix well.
In a seperate bowl add the buckwheat flour, coconut flour, baking powder, cinnamon and choc chips and stir to combine.
Now blistz the dates until a paste is formed, add in the coconut oil and blitz again.
Add date paste into the banana mixture and mix well before adding the banana mixture to the flour mix.
Give it all a good stir making sure it’s all combine.
Scoop mixture into silicon moulds and bake for 15 minutes.
Once done, remove from oven and let cool