Banana & Choc Chip Muffins
I was loadshedded today, along with more than half the country. After a 4am shift I got home to a powerless home so I decided to make myself happy by experimenting in the kitchen.
I made this muffin using some of my favourite ingredients and tried my best to keep this cake free of refined sugars. It was a roaring success.
This batter can be adjusted but honestly, I like them just the way they are. The sweetness isn’t like a normal muffin, it tastes more like banana and chocolate so don’t expect it to taste like a sugary store bought creation. It’s not as sweet, but it does have a delightful sugary muffin top.
The batter and method is very similar to my cassava banana bread batter.
Did you know: Apple sauce is a wonderful substitute for butter or oil in any cake or muffin. If you’re Vegan, swap the eggs out for a flaxseed egg or a chia seed egg. The ratio is 1 tbsp;3 tbsp water.
Ingredients
1 tsp baking soda
3 banana’s, ripe and mashed
1 tsp olive oil
1/3 cup apple sauce
1/3 cup Xylitol
2 tbsp honey, organic
2 eggs
3 tbsp milk (I used oat milk)
2 tsp vanilla
1 1/2 cups of flour (I used Eureka Mills’ stoneground brown cake flour)
Pinch of salt
1/4 cup chocolate chips (I used a sugar-free/vegan version from Jackson’s)
1/4 cup walnut nibs (omit if you don’t have this)
2 tsp xylitol mixed with cinnamon for dusting
Method
Pre-heat oven to 190 degrees.
In a large bowl, mash banana’s and mix in bicarb.
In another large bowl, mix flour, sugar and salt together.
Crack two eggs into your banana’s, add vanilla, oil, milk, apple sauce and honey and whisk it all up.
Pour wet ingredients into the dry ingredients and then add your nuts and chocolate chips.
Fold gently until all the pockets of flour is incorporated into the wet mixture.
Using a 1/3 cup, scoop batter into muffin cups lining a muffin tray.
Mix cinnamon and sugar and using your hand, quickly sprinkle the tops of every muffin.
Bake in a hot oven for 15 minutes.
