Banana Chocolate Muffins
These gluten free muffins are perfect for school lunches!
Ingredients
- 2 1/4 cup Flannerys Almond Meal
- 1/2 tsp Flannerys Gluten free Baking Powder
- 2 organic eggs
- 3 tsp Flannerys Organic Honey
- 3 organic banana’s – plus extra for topping
- 1/2 tsp cinnamon
- Flannerys Organic Peanut Cacao Spread
- A pinch of course sea salt – plus extra for topping
Method
- Preheat oven to 150 degrees
- Grease with Coconut Oil, or line with baking paper a muffin tin or your choice – alternatively you can use paper cupcake moulds
- Mix together almond meal and baking powder
- In a separate bowl, beat eggs, honey (or other sugar substitute), mashed bananas, salt and cinnamon until pale and fluffy
- Combine both wet and dry ingredients and stir well
- Pour mixture into muffin tin, until half full – then add a tsp of Peanut Cacao Spread, before topping with remaining mixture
- Top with finely sliced banana (you could also use almond slices, coconut chips and cacao nibs!)
- Bake for 30-35 mins or until the tops are brown and a knife comes out clean
- Best served warm with a little more sea salt on top!
