Gluten-free, Dairy-free, Vegan
Makes 20 mini muffins
3 large ripe bananas, peeled
1tbsp chia seeds
2tbsp flaxseed meal
1/2tsp ground vanilla powder
2tbsp almond meal (can use buckwheat, coconut or quinoa flour)
1tbsp raw cacao powder
Plain shredded coconut for topping
Pre-heat oven to 180 degrees celcius. Grab a mini muffin tray & line with mini muffin liners. (If you don't have liners, lightly oil your mini muffin tray with coconut oil. OR if you don't have a mini muffin tray, place mini muffin liners on a flat baking tray).
Blend bananas until smooth, add all dry ingredients except cacao and blend until well combined.
Scoop out halve of the mixture into a small bowl. With the mixture remaining in the blender, add cacao powder and blend until mixed through.
Use a small spoon to scoop 1 spoonful of the plain banana mixture into each of the muffin liners. Then with the chocolate mixture, scoop 1 spoonful into each of the muffin liners. Then repeat with a little bit more of the banana mixture & a little bit more of the chocolate mixture. Make sure the muffin liners are all topped up to form a small mound.
Sprinkle each muffin generously with shredded coconut.
Bake in the oven for 20 minutes. Remove from oven & let cool.
Definately try one while still warm! Add a dollop of natural yoghurt for a delicious dessert or take a couple with you as a healthy snack or sweet afternoon pick-me-up!
I made these little ones for my beautiful little niece and she gobbled down around 4 as soon as a served them. Then asked for more with her mouth still SO full!