Click here to printBanana & Salted Caramel Swayzee Choc Muffins
Banana Salted Caramel Swayzee Chocolate Muffins...what a mouthful. But it's a delicious mouthful :) A muffin that resembles our Salted Caramel Swayzee Chocolate: a light top layer and a chocolatey second layer.
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ingredients
Banana & Salted Caramel Swayzee Choc Muffins
- 2x flax eggs (made with 1:3 ratio of flax meal to water)
- 1 cup pureed banana
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/4 tsp sea salt
- 1.5 tsp baking soda
- 1/4 cup coconut oil
- 1/4 cup plant-based milk
- 1/4 cacao powder
- 1 1/3 cup spelt flour
- 1/2 cup chopped up Salted Caramel Swayzee Chocolate + 12 additional squares, unchopped for topping the muffins at the end
method
- Step 1 :Preheat your oven to 180 degrees Celsius. Make the flax eggs by combining the flax meal with the water. Set aside for at least 10 minutes until it thickens
- Step 2 :Puree bananas to make 1 cup, which should be around 3-4 bananas depending on the size of them.
- Step 3 :In a medium-size bowl, mix together the pureed bananas, maple syrup, coconut sugar, sea salt, baking soda, coconut oil, and plant-based milk.
- Step 4 :Sift the spelt flour and gently fold it through the wet ingredients, making sure not to over-mix. Fold through the chopped Salted Caramel Swayzee chocolate.
- Step 5 :Once combined, pour 1/2 of the batter into a separate bowl. Add the cacao powder to one half of the batter. Add a bit more cacao powder if you think the batter looks a little too light.
- Step 6 :Lightly grease a 12 cup muffin tin. Divide the cacao-batter evenly between the cups. Once evenly divided, top the cacao-batter with the other half of the batter without the cacao. Once filled, top each muffin with a square of the Salted Caramel Swayzee.
- Step 7 :Bake for 20 minutes or until a skewer inserted into the center comes out clean. Make sure to check it halfway through and be careful to not let it brown too much!
- Step 8 :Let it cool in the pan for 5-10 minutes and then transfer to a cooling rack. Store in an airtight container for a few days or freeze to save ☺
Article printed from Loving Earth: https://lovingearth.net/