Description
These super easy to make low carb chocolate banana muffins are deliciously moist, fluffy and sweet. They only take 10 minutes to prepare and they make the perfect grab-me healthy breakfast or snack. Gluten-free, dairy-free and refined sugar-free!
Ingredients
WET INGREDIENTS
2 ripe bananas
3 organic eggs
2 tablespoons of coconut oil melted
1/4 cup of plant milk (I use almond or coconut)
1 teaspoon of vanilla essence
DRY INGREDIENTS
1/2 cup of coconut flour
1 tablespoon of baking powder
1 tablespoon of coconut sugar
1/3 cup of raw cacao (fair trade)
1 cup packed of grated zucchini - see notes
Pepitas to decorate
Instructions
Preheat the oven to 200 degrees Celsius in baking mode
In a large mixing bowl mash the bananas and add the rest of wet ingredients
In a small bowl combine all the dry ingredients except the zucchini
Add the dry ingredients to the wet mix and combine well. Add the zucchini and combine
Line a muffin tray with compostable cups (7-8 large ) and add batter to each cup. Fill up each muffin cup to the top. Add a few pepitas at the very top of each muffin to decorate
Bake for 30-35 minutes until the batter is cooked
Let them cool before eating
Notes
- Squeeze out the water of the grated zucchini using a milk bag
- I really recommend letting the muffins cool down before eating as the consistency is better.
- Store in the fridge in an airtight container for up to 5 days.