Todays recipe has been an ever evolving process and usually consists of what I have in my pantry. Healthy Chocolate Banana Muffins. Now, I know the words healthy and chocolate don't tend to go in the same sentence, but these guys are! With chia seeds and quinoa flakes, agave nectar and almond milk these muffins are super healthy - gluten free and essentially dairy free (you can substitute the butter with Nutellex).
1 1/2 cup almond meal
1/2 cup gluten free self raising flour
1/3 cup brown sugar
2tbs chia seeds
3tbs quinoa flakes2 organic eggs, lightly beaten
50g butter, melted2 ripe bananas, mashed
1/3 cup agave nectar
1tsp vanilla bean paste
100ml almond milk
125g dairy-free chocolate chips
Preheat oven to 180 degrees. Grease a 12- hole muffin tray with melted butter or line the holes with paper cases. Sift the almond meal, flour and cinnamon into a large mixing bowl. Stir in the sugar, chia seeds and quinoa flakes and make a well in the centre. In a small mixing bowl combine the eggs, butter, banana, agave nectar and vanilla. Add to flour with the almond milk to the flour mixtures, stir until just combined. Add the chocolate chips and stir until fully combined. Divide the mixture into the prepared muffin holes. Bake for 20-25 minutes or until a skewer inserted to the centre comes out clean. Allow to cool for 5 minutes in the tin before allowing to cool completely on a wire rack.
These muffins are best eaten on the day, but will keep for 4 days in an airtight container. They can also be frozen.