These muffins may look plain on the outside, but there’s a decadent rich chocolatey centre hiding inconspicuously inside each one. Because chocolate makes everything better, don’t you think?!
They’re great for people with allergies, being vegan and dairy-free, paleo-friendly and gluten-free. They are also full of nutritional goodness; rather than flour and dairy they’re packed with bananas, almonds and flax seeds. Bananas are packed with potassium, magnesium and manganese, and B vitamins including B6 and folate. Almonds are a great source of magnesium, calcium and zinc (as well as many other minerals) and are also high in vitamin E. Flax seeds are super high in omega-3s, B vitamins and minerals including magnesium and selenium.
Did I mention that they’re super tasty too?
Recipe: Chocolate Surprise Banana Muffins
Makes 10 muffins.
3 bananas (about 300g)
1/4 cup nut milk (I use cashew nut milk – you can make it yourself; it’s super simple)
2 tbsp maple syrup (or other liquid sweetener)
50g macadamia oil (or other high quality flavourless oil)
175g ground almonds
30g ground flax seeds
1.5 tsp baking powder
1 tbsp chia seeds
For the chocolate filling:
30g macadamia oil
20g cacao powder
20g maple syrup
What To Do
Preheat your oven to 170ºC.
Blend bananas, maple syrup, cashew nut milk and oil together until smooth. Add the ground almonds, ground flaxseeds and baking powder and mix well.
Put the 1 tbsp chia seeds in a bowl and add 3 tbsp water, stirring well. Leave for 10 minutes or so until the chia has formed a gel.
Separate 1/4 of the cake mixure and place in a separate bowl. If you want to be accurate, use scales. Otherwise guesswork is fine! Stir the chia gel into the larger cake mix portion.
To the 1/4 mixture in the separate bowl add 20g cacao powder, 20g maple syrup and 30g oil and stir until combined.
Put a heaped dessertspoon of cake mix into 10 muffin cases. You should be left with a small amount of cake mix. Using a teaspoon, make a well in the centre of each muffin.
Divide the chocolate mix between the 10 muffins, carefully filling the well in the centre using a teaspoon.
Top each muffin with a thin layer of the remaining cake mix, using a spoon to seal the gaps. You shouldn’t be able to see any of the chocolate mix.
Place in a pre-heated oven and bake for 25 minutes until golden.
- I used chia seeds to help bind them together as these muffins don’t contain egg. Flax seeds and bananas are also great binders though, so if you can’t find chia seeds just leave this step out.
- If you think the assembly sounds like too much hassle, don’t stress. Just fill the cake cases with half of the plain mix, add a spoonful of the chocolate one and then top with remaining plain mix. They might not look quite so neat but they’ll still taste amazing!