Sunday, 25 January 2015

Banana bread chcoclate filled muffins!!

What. A. Title! Right?
Today for breakfast I was definitely gravitating towards pancakes. Then I thought- I always have pancakes, let's change things up a bit. It had to involve bananas. Cinnamon. Flour. And chocolate.

Challenge accepted!

Banana bread chocolate filled muffins:
 Extremely banana-y, extremely cinnamon-y and filled with warm gooey chocolate hazelnut butter- ticked all the boxes!

These muffins are super healthy, wheat free, dairy free, vegan, added sugar free and filled with all sorts of goodness that they make the ultimate breakfast.

But feel free to have them for lunch/ snack/ dinner too!

This is a great little single serving recipe that makes 3 fluffy cakes, perfectly filling!

Ok, enough talk- onto the recipe!

Banana bread chocolate filled muffins:
30g wholemeal spelt flour
10g oat bran
10g quinoa flakes
1 teaspoon chia seeds
lots of cinnamon (seriously I love cinnamon, there was probably close to a few teaspoons in my mix)
1/2 teaspoon baking powder
1/4 vanilla pod scraped (or a few drops of vanilla essence)
1 tablespoon LSA mix/ any fiber mix (optional)
1 banana
1/2 cup milk of choice (I used oat milk)

1. Preheat oven to 180 degrees celisus, collect a baking tray and 3 separate muffin tins (I use these bendy rubber ones) or grease 3 holes in a regular muffin tray.
2. Place the flour, oat bran, quinoa flakes, cinnamon, chia seeds, baking powder, vanilla and LSA mix in a bowl and stir to combine:

 3. Mash 1/2 the banana and chop up some of the remaining banana up into small pieces (you should have 1/4 banana left that you can eat or whaz into the yoghurt thing I made to go with the muffins) and add to the dry mix with 1/3 cup milk:
 4. Whisk to combine:
 5. Leave to sit and thicken for 10-15 mins and then stir in the remaining milk:
 6. Spoon into muffin moulds and sprinkle with a little extra cinnamon. Place on a baking tray:
 7. Bake in the oven for 15-25 mins (check after 15 mins and then check regularly after that with a toothpick (should come out clean)) Place on wire rack to cool:

 8. Turn out of cases and leave to cool for a few more minutes
 9. Slice in half and fill with whatever you like (I chose to use hazelnut and raw cacao butter- you can stir some cacao with some coocnut butter or peanut butter, or simple spread on some butter/ nut butter of choice)
 10. Enjoy!
 Ooeey, gooey, sweet and delicious. This was a good start tot he day!!
 Alongside my muffins was some frozen peach fro-yo made by whazzing together 1/2 chopped frozen peach, the remaining banana and 3 big scoops of greek yoghurt in a small food processor until smooth and then placing in the freezer until everything was ready.
 These muffins taste so good and rich that you won't believe your taste buds that they're healthy- and you don't even miss the sugar!
 Want more proof- how about a scientific cross-section:
 Oh yes.

Your turn:
Do you ever have muffins for brekky?
Do you like banana bread and chocolate together? Always have, always will.
Muffins- eaten warm or cold? For me- warm cannot be beaten!

I hope you are happily drooling away now and are off to go make these :) Regardless of what you do today, make it a good one! Catch ya later! :D

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