I found this delicious recipe for these moist muffins on http://www.hungryhappens.com/recipes/breakfast/flourless-double-chocolate-banana-muffins.html – Hungry Happens is a fantastic blog for healthy home made recipes 🙂

I doubled the original recipe because I found I didn’t have enough mixture – Below is the amount of ingredients I used and this mixture gave me 12 muffins and 4 cupcakes..

Ingredients

• 4 ripe medium bananas, mashed
• 2 eggs, beaten
• 1/2 cup heaping almond butter
• 2 tsp vanilla extract
• 1/2 cup agave syrup
• 1 cup rolled oats
• 1/2 cup buckwheat flour/ground almonds
• 3 tbsp cacao powder
• 2 tsp baking soda
• 1 cup dark chocolate chips/dairy free chocolate chips

Method

1. Preheat oven to 180°C.  Prepare your muffin tin.

2. Mix everything in a large bowl (except the chips) until just combined.  Fold the chips in last.  Fill your muffin cups to 3/4 way high.  Optional:  I used some extra chips for the tops as garnish.

3. Bake for 25 minutes.  (If making mini muffins/cupcakes, bake for 12-15 minutes.)

…delicious happens

Side Notes:

1. If you are on a gluten free diet, make sure the oats you’re using are certified gluten free.
2. The almond butter may be substituted for any smooth nut butter, i.e. peanut butter, cashew butter or sunflower seed butter.
3. You can use any liquid sweetener; honey, maple syrup, agave syrup.

Enjoy 🙂

Tee x