These banana & cocoa muffins are the best way to satisfy your sweet tooth without overdosing on sugar. The best thing about them though is that they really taste like a real muffin. The natural sweeteners I’ve used give these muffins just enough sweetness, making them a great breakfast or mid-day snack. Plus, they look so pretty that even the little ones will be crazy about them.

For this recipe, I’ve used super ripe bananas – their skin was literally black, which makes the mixture even more naturally sweet. This is a great dessert to make when you’re left with a bunch of overripe bananas, which always happens to me. Oh, have I mentioned that this recipe is super easy to make? You literally throw all the ingredients in a bowl and mix them thoroughly.

Prep time: 25 min

Cook time: 25 min

Yields: 15 muffins

• Start by pre-heating the oven to 180°C
• Peel the bananas and, in a large bowl, mash them and add in the egg, maple syrup, honey & vanilla extract and mix them all together
• Next, add the buckwheat flour gradually, whisking it thoroughly to avoid forming lumps. Whisk until the mixture is quite thick.
• Stir in the cocoa, cinnamon, bicarbonate of soda, sea salt & baking powder
• Add the raisins and whisk your mixture for the last time until you get a thick enough consistency.
• Now place your muffin cases into a muffin tray & transfer the mixture into the muffin cases, filling about 3/4 of the case as the muffins will rise in the oven and you don’t want them to overflow.
• Place them in the oven on a middle rack and let them bake for 25 min.
• After the 25 min are up, instead of testing them with a fork, which will ruin their aspect, try to pres the top of the muffin with your fingers. If they are hard enough, this means they’re ready.

I hope you’ll enjoy them as much as I do! 🙂

Love,

Cat