So when the Groovy Food Company kindly sent me some of their finest coconut flour to play with, I had no excuse not to get experimenting.
So, you may be wondering just what the deal is with coconut flour. Well, oh curious one, coconut flour is pure finely-ground coconut flesh. Simple as. It's gluten-free, super high in fibre and protein, unrefined and great for baking as it has a subtle sweetness.
I'm not averse to buying supermarkets' basics ingredients, but when it comes to eggs, I do think we should all buy free-range. For my 12th birthday, all I wanted was pet chickens. And would you believe it, my parents obliged. I loved those hens like you wouldn't believe (yes, I was a bit of a weird kid).
When you do, look for British Lion Eggs (not a brand but simply eggs that are stamped with a red lion), as that means they've passed the government's safety standards. They've got a load of enticing looking egg recipes on their website which may actually tempt me to eat more eggs.
So although these muffins aren't vegan, they're pretty gosh darn healthy. But they've got chocolate in! I hear you protest.
Ombar raw dairy-free chocolate which is legit good for you. I kid you not. It's my new fave thing.
Of course, you could just use normal chocolate if you have that to hand, you can still feel pretty virtuous with these muffins.
They're gluten-free, dairy-free and refined sugar-free. HOLLA!
They're also blimmin' delicious. The texture isn't as fluffy as your standard muffin. It's denser, but also somehow cloud-like. Thanks to the three bananas up in there, the muffins are delectably moist. No-one likes a dry muffin.
the Meridian jar), it goes with banana (ever had a banana colada? thank me later) and it goes with chocolate (helloooooo Bounty!), so it was a no-brainer to whack all those flavours together to create something delicious.
More is always more.
Oh, and don't be put off by the cinnamon - you can't taste it as such, it just adds a certain richness and warmth to the overall flavour.
These muffins are super easy to make btw. I whipped them up on a sunny Saturday morning with my 5SOS playing (yes, I am actually a 14-year-old girl in the body of a grown woman) and it was all really rather delightful.
Hope y'all love them!
This recipe makes eight muffins and was adapted from Ambitious Kitchen.
3 very ripe bananas
1 tsp vanilla extract
1.5 heaped tbsp coconut peanut butter (or normal)
A squeeze of agave nectar or honey (optional, only if your bananas aren't that ripe)
70g coconut flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
70g dark chocolate, cut into chunks
1. Preheat the oven to 180C, line a muffin tray with eight paper cases (or spray with cooking spray), and mash the bananas.
2. Using a hand-held electric mixer, whisk the mashed bananas, vanilla and peanut butter (and agave, if using) together until smooth (and delicious, trust me). Add the eggs one at a time, mixing in between each addition.
3. Add the flour, baking powder, cinnamon and salt and mix until just combined. Fold in the chocolate chunks. The batter will be thick, almost like cookie dough.
5. Remove from the oven and leave to cool for about ten minutes in the tin before removing the muffins and placing them on a wire rack to cool fully. Or eating. Because melted chocolate oh my dayyyyys.