Saturday, 12 July 2014

Chocolate, Banana & Almond Muffins

 Mmmmm... Chawwwwcklate! I was kind of looking forward to the crappy weather that was forecast for today so that i could justify a day inside baking. It turned out perfectly. I went out for coffee in the morning, the sky was blue and the sun shone on us through the window of the cafe. It felt like an early Spring day. By the time i got home, the cold front had hit. The sky had turned grey and the wind and rain had picked up. Yes! I turned on the oven.

Despite a constant craving for chocolate in winter, I've felt inspired to make these muffins since Green Kitchen Stories' posted their banana, almond and chocolate cake recipe. Their photos define 'Food Porn' and their recipes are always so creative. I've changed up the recipe a bit with a few  different ingredients and i've adapted the quantities to a standard muffin recipe that i always use! It never fails me. Sorry for the second chocolate recipe in a row. I'm sure you won't mind too much!

Standard Muffin Recipe
Makes 10-12 muffins
1.5 cups flour of choice
1/2 cup sugar or sweetener of choice
1.5 tsp baking powder
3/4 cup milk of choice
3/4 cup oil of choice
1 egg

Combine dry ingredients and add any other dry extras such as spices, chocolate bits, nuts, raisins.
In a separate bowl, beat egg and add other wet ingredients. Add any other wet extras such as mashed bananas, grated fruit, vanilla essence, syrups etc.
Combine all ingredients and fill a muffin tin.

Bake on 180 degrees for 20-25 minutes.

Chocolate Banana & Almond Muffins Recipe
1 cup almond meal
1/2 cup buckwheat flour
1.5 tsp baking powder
80g chopped 70% couverture chocolate
1/3 cup raw cacao powder
1 ripe banana
3/4 cup soy milk
1/2 cup coconut oil (i used less than the original recipe because of the banana)
1 egg
1/4 cup maple syrup (again i used less sweetener because of the banana and chopped chocolate)

Combine dry ingredients in a bowl.
In a separate bowl beat the egg and mash the banana. Add the milk, oil and maple syrup and beat to combine.
Combine all ingredients and fill a muffin tin.
Bake on 180 degrees for 20-25 minutes.

The photos make the muffins look a bit dry, but they were actually super moist and the chopped couverture bits melted the whole way through. Eat them warm with a cuppa! The perfect afternoon tea on a grey day.

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