45
Ingredients
- 2 medium-size ripe bananas
- 1 tablespoon flaxseed flour (to make flax egg)
- 2½ tablespoons water (to make flax egg)
- 1 teaspoon baking powder
- 1½ teaspoons baking soda
- ½ cup coconut sugar
- 3 tablespoons golden syrup
- ¼ cup fresh tahini (or substitute other nut or seed butter of choice)
- ⅓ cup melted dark chocolate
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 2 tablespoons olive oil
- ½ cup cocoa powder, sift if needed
- 1¾ cups wholewheat flour
- ¼ cup almond flour
- ¼ cup dark chocolate chips, or chopped dark chocolate
- ½ cup fresh raspberries
Method
- Preheat oven to 180°C and line a standard muffin tin with paper cupcake wrappers.
- To a large mixing bowl add the banana, flax egg (flaxseed meal and water), and mash to combine, leaving only a few chunky pieces.
- Fold in the melted chocolate.
- Add baking soda, baking powder, apple cider, coconut sugar, syrup, tahini, sea salt, vanilla, and olive oil and whisk well to combine.
- Then add cocoa powder and whisk again to combine.
- Add the flour and almond flour, a little at a time, and stir to combine.
- Lastly, add chocolate chips and stir to combine.
- Divide the batter between the muffin tins, filling almost ¾ of the way.
- Press raspberries into the muffins (2-3 for each muffin), and sprinkle more chocolate chips on top before baking.
- Bake for 30-35 minutes or until risen. When cooked, a toothpick inserted into the centre will come out clean.
- Let the muffins rest in the pan for 5 minutes, then transfer them to a cooling rack to let cool completely.
TOP TIP: These freeze well for up to one month.
