LOW CARB BANANA CHOC MUFFINS

These muffins were adapted from a recipe a client gave me. You can add 2 scoops of protein powder to the batter if you desire. I prefer to add an overripe banana. These dairy muffins are very easy to make and require no flour whatsoever. I made these on Friday and again today and have tweaked the recipe somewhat. The batter will appear quite runny before the muffins are cooked, however it is meant to look like this. I used dairy-free Lindt 70% dark chocolate for this recipe, however you can use whatever dark chocolate you have on hand or replace the chocolate with nuts. I chose this recipe for today as it is WORLD CHOCOLATE DAY! Celebrate with a small, delicious piece of dark chocolate or by baking with this delicious ingredient, as I did.

Ingredients

• coconut oil, in liquid form 
• 1 1/2 cups rolled oats
• 1/4 cup LSA (ground linseed, sunflower & almond)
• pinch of sea salt
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 2 tablespoons white chia seeds
• 2 tablespoons flaxseeds 
• 1 small ripe banana, mashed well
• 2 tablespoons maple syrup
• 3/4 cup non-dairy milk, such as oat, rice or almond milk.
• 2 teaspoons vanilla extract/essence
• 50g Lindt dark chocolate (4 squares), cut into small pieces
• 4 free-range eggs, whisked 

Baking 

1. Preheat a fan-forced oven to 180 degrees celsius. 

2. Lightly grease a 12 slot muffin tin with coconut oil. 

3. Combine the remaining ingredients in a large mixing bowl and stir well to combine the dry and wet ingredients. 

4. Spoon around 2 1/2 heaped tablespoons of batter into each prepared muffin slot. Bake for 25 minutes or until a skewer or knife is inserted into the middle of a muffin and comes out clean. 

5. Leave the muffins to cool in their slots for 15 minutes, then remove onto a wire rack or tray and leave to cool completely. 

Makes / 12

From bowl to muffin / 35-40 minutes (plus cooling time)

x Emily