Chocolate Banana Split Muffins
A request came from one of my friends for a muffin recipe. So I sat down and did a modification to my oil free banana bread recipe and added, yes cocoa for a chocolate flavour. It uses whole grain flour so it's healthier too. Extra bananas @dole.fruits are in this one to add moisture to balance the cocoa powder. A bit of cinnamon and mace ( cousin of nutmeg) come along for the ride too. This helps make it naturally sweet.
- 1/2 cup 100 grams sugar or 2-4 scoops Monkfruit
- 45 grams almond butter
- 2 flax eggs see note
- 4 medium sized bananas mashed (450 grams)
- ½ banana cut into small pieces for decoration
- 1 Tablespoon of apple cider vinegar
- 1 teaspoon vanilla
- ¼ teaspoon mace
- 2 Tablespoons of non-dairy yoghurt
- 2 cups whole wheat flour 276 grams
- 1 teaspoon of baking soda
- 8-12 nuts whole walnuts, pecans or almonds for decoration
- ½ teaspoon cinnamon
- ¼ cup cocoa unsweetened
- ¼ cup toasted carob powder or double the Cocoa powder
- ½ cup of plant-based cream cheese sweetened with maple syrup sugar or MonkFruit
Preheat oven to 350 degrees Fahrenheit or (175C) or if using a dark pan, set temperature to 325F (163C)
In a medium mixing bowl, cream sugar (or Monkfruit) with flax eggs, almond butter. Mix until completely incorporated and it looks creamy.
Add the mashed bananas to the mixture.
Add vinegar to non-dairy yoghurt in a measuring cup. Stir a few times and then add to the banana mixture.
In a separate small bowl, mix the flour and baking soda together. Then add the flour and baking soda mixture to the banana mixture and stir until thoroughly mixed but do not over mix. Fold in nuts and mix slightly.
Pour batter into 8 muffin cavities or 10-12 cupcake cavities. Put a walnut and small piece of banana on top of each one. Embed them into the batter so they don’t pop out.
Bake 30 minutes for cupcakes and 35 minutes for muffins or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool before serving. Add sweetened cream cheese to the top with a piping bag and tip if desired to make them a little more festive.
Note: Flax eggs: 2 tablespoons ground flaxseed with six tablespoons of water. Set aside for 10 minutes
Yield: 8 large muffins or 10-12 cupcakes
Prep Time: 45-50 minutes
Equipment: Loaf pan, mixing bowls, sharp knife, piping bag and tip (optional)