As you know, I am not a fanatic of super healthy food. I am no vegan, no vegetarian, and especially no paleo. I don’t use caster sugar so much in my everyday life because, well, it just tastes bad. We usually use whole cane sugars like dark natural muscovado or coconut sugar. Try it once on an espresso and you’ll never want to turn back to the old caster sugar. Sometimes, though, I like to make dessert trying to avoid the “common ingredients”, both as a challenge to myself and to have some alternative I can make when friends who have some sort of allergy or intolerance come over. Probably this is the first baked dessert ever that I make where there are no eggs. I was so surprised by the result, these chocolate banana muffins are so delicious!!
The secret of this recipe lays definitely on the combo banana + oil, because it makes it possible for these muffins to have a firm texture, but at the same time not to be too dry. In my opinion, these chocolate muffins make for the perfect breakfast because they are not too sweet and are still a luscious indulgence to start well the day. Pair with a fruit bowl and there you go with an healthy yet super delicious breakfast. Now, this ideal breakfast in bed in my favorite linen bedding by Linen Tales, misses something: coffee. The reason why it’s missing? I didn’t have coffee the morning I shot this pictures and I probably wasn’t too awake.. You can guess the first thing I did after realizing I missed this essential detail in my photo session (that is, after yelling at myself): made some coffee and savored a muffin along with it.
This recipe not only is perfect if you have some intolerance or your friends have. It’s also lifesaving for these kind of people (I’m looking at you Desirée!) that would like to eat some good dessert but happen to be out of basic baking ingredients, like eggs or butter.
Did you know? By opening the recipe on Yum, you are able to see the recipe in US measurements 🙂
- 2 ripe bananas (around 180 g)
- 70 g of dark chocolate
- 30 g of coconut flour
- 60 ml of milk of your choice
- 50 ml of oil
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cardamom
- 1 tsp cinnamon
- Preheat the oven to 175°C (350 F).
- Melt the chocolate in microwave.
- Peel the bananas, put the in the bowl with the chocolate and smash them with a fork.
- Add the flour, the milk and the oil and mix well.
- Add the soda, the baking powder, the cardamom and cinnamon and mix.
- Divide the batter among 4 muffin molds.
- Bake for 30 minutes.