I absolutely love the smell of baking muffins. The aroma the house fills with when there is something chocolatey baking is so irresistible. This actually a recipe I have attempted to perfect many times so I am incredibly thrilled to finally share the recipe! These are absolutely delicious and make for the perfect breakfast or on the go snack. I have loved sharing these ones with my friends and family over the week (it was great bribery for them to help me with my prac exam study). I hope you give these ones a go! If you do please send me a picture because I would absolutely LOVE to see!!
Recipe (Makes 12)
4 ripe bananas
2 tbsp rice malt syrup
½ cup peanut butter
1 tsp vanilla extract
¼ cup coconut oil
1 cup almond meal
1 cup spelt flour
2 tbsp cacao
Pinch of salt
1 tsp baking powder
½ chocolate, melted and cooled (I used Lindt 95%)
½ cup peanuts, chopped
1 banana for decoration
Preheat oven to 180C.
Line two muffin trays with patty pans.
In a large bowl, mash the bananas. Add the rice malt syrup, peanut butter, vanilla extract, coconut oil and eggs. Mix until well combined.
Add in the almond meal, spelt flour, cacao, salt, baking powder, melted chocolate and peanuts. Mix until well combined.
Evenly distribute the mixture into the patty pans.
Chop the last banana into slices and gently press a slice into the top of each muffin.
Bake for 20-25 minutes or until completely cooked through.