Ingredients
3 ripe bananas (300g)
2 carrots
6 tablespoons of almond milk
3 tablespoons of melted coconut oil
250g plain flour
200g coconut sugar
1 teaspoon bicarb
1 teaspoon baking powder
90g dark chocolate chips or raisins
For the topping (optional)
1 small bar of dark chocolate, melted
1 tablespoon of flaked almonds
method
Preheat the oven 190C, fan setting. Line a 12-hole muffin tray with 12 muffin cases.
Peel the bananas, place into a large mixing bowl and mash with a fork until smooth. Peel and grate the carrots into the bowl and mix well. Add the almond milk and melted coconut oil and mix well until a smooth mixture forms.
Cook for 25 minutes until the muffins have risen and are cooked through. If not, place back in the oven for 5-10 minutes until cooked through.
For topping; we like to melt a small bar of dark chocolate and drizzle it over the top, before sprinkling with flaked almonds.
these banana & chocolate muffins are the perfect mid-afternoon snack. they’re soft, sweet and deliciously chocolatey thanks to the dark chocolate chips. if you want to turn them into the perfect breakfast muffin you can swap the chocolate chips for raisins and add a pinch of cinnamon.
