Sugar & Gluten Free Cocoa Banana Muffins

Sugar & Gluten Free Cocoa Banana Muffins

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.

Sugar & Gluten Free Cocoa Banana Muffins
Sugar & Gluten Free Cocoa Banana Muffins

Prep time: 25 min

Cook time: 25 min

Yields: 15 muffins

Ingredients

  • 6 medium overripe bananas
  • 3 tbsp maple syrup
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 1 egg
  • 250g or1 cup buckwheat flour
  • 125g or 1/2 cup soft, juicy raisins
  • 2 tbsp cocoa
  • 1/4 tsp sea salt
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 15 muffin cases

Muffin Mixture Before Baking
Muffin Mixture Before Baking

Method

  • 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

Sugar & Gluten Free Cocoa Banana Muffins
Sugar & Gluten Free Cocoa Banana Muffins

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