Dark Chocolate Chip Banana Muffins

Posted on November 2, 2014 by teesnutrition

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:

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

Enjoy 🙂

Tee x

Banana Oat Chocolate Chip Cookies

Posted on October 25, 2014 by teesnutrition

Ingredients

2 ripe bananas
1/2 cup rolled oats
1/4 cup dark chocolate chips
1 1/2 tbsp oat flour (blend up some oats in order to make the oat flour)
1 tsp baking powder

Method

1. Preheat oven to 180°C.

2. Mash the banana in a bowl. Add the rest of the remaining ingredients into the mashed banana and mix.

3. Allow to sit for 15-18 minutes so that the mixture thickens up.

4. Form into golf ball sized balls (I just used a heaped tsp) – do not flatten and place onto a nonstick baking sheet/pan.

5. Bake for 15 minutes.

*I was able to make 7 cookies from this recipe but you can double the recipe again if you’d like to make more.

*I also used wholegrain spelt four for this recipe as I didn’t have enough oats so you can use whatever flour you want, works with anything.

Enjoy 🙂

Tee x

Gluten Free Chocolate Chip Peanut Butter Banana Bread

Posted on October 25, 2014 by teesnutrition

Ingredients

150g plain flour
1 cup (80g) rolled oats
2 tsp baking powder
1/2 tsp sea salt
1/2 cup (170g) maple syrup
1/2 cup (105g) coconut oil/butter, melted & cooled
200g greek yoghurt
1/2 cup (125g) smooth/crunchy peanut butter, room temp.
1 egg, beaten
3 small/2 large ripe bananas, mashed
100g chocolate chips

Method

1. Preheat oven to 180°C.

2. Line a loaf pan with parchment paper.

3. In a large bowl, combine the first 4 ingredients. Set aside.

4. In a medium bowl, combine the syrup, coconut oil/butter, yoghurt, peanut butter and egg. Add the wet mixture to the dry and then fold in the mashed bananas. Pour the batter into your loaf pan and sprinkle the chocolate chips on top (you can also mix the chocolate chips through the mixture instead of sprinkling on top).

5. Bake for approx 60 minutes. Allow to cool slightly before slicing. Store leftovers in an airtight container.

*I love this when it is just out of the oven or else the day after I like to heat it up in the microwave so it’s warm and the chocolate chips are just about melting .. Yummaay!

Enjoy,

Tee. X