Its chocolate, its mini, its tasty. Not much more you can say about a healthy, delicious treat for you and for lunchboxes.
These muffins can be frozen up to a month if you want to have something ready to go for lunches or late night snacks. Or in the fridge for up to 7 days .. if it makes it ;-)
I did mini muffins as it fits in the bento lunchboxes but you can make them bigger if you want...
Recipe makes 18 mini muffins.
Ingredients:
1 banana (medium to large size), mashed/blend
1/2 cup rice malt syrup
1/3 coconut oil or butter
2 tbsp. cacao powder (can use coco powder if that's what you have but it has sugar)
1 tsp. vanilla extract
2 eggs
1 cup plain wholemeal flour (or gluten flour)
1/2 tsp bi-carb soda
1 tsp baking powder
Sugar free choc chips for decoration (optional)
Method:
Preheat oven to 180 degrees whip out your mini muffin tray. Spray with oil.
Add your banana, rice malt syrup, coconut oil/butter and cacao/cocoa powder in a saucepan on a low heat. Mix until the oil/butter melts and let it simmer for 3 minutes. Watch it and don't let it boil.
Remove from the heat and cool down.
Add the chocolate mix to a bowl and then add the eggs and vanilla and mix.
Then add the flour, baking powder, bi-carb soda together to the wet ingredients.
Mix everything nicely for a short burst as you don't want to over mix it.
Pour the mixture into the muffin tray. I use an ice cream scoop so its all even.
Bake for 15 minutes until the top of the muffin bounces when touched.
Remove from the oven and let it stand until cool. Enjoy!