I’m never caught short when it comes to throwing together food from whatever happens to be in the cupboard or the fridge. In fact my complete inability to meal plan and shop effectively mean that I spend my life trying to use up items that I barely remember buying in the first place.
Banana Chocolate Swirly Muffins
I do however find it hard to write these posts from time to time, I mean there are only so many ways I can profess my love for bananas, chocolate, oats and peanut butter. Yet here I am again with another recipe and I’m stuck for some interesting way to introduce it. So I’m just gonna ramble on here for a bit and hope I can make at least two paragraphs and that the pictures will distract from said ramblings.
The fact is that I have so many recipes with these ingredients as the foundation because they are just a really great way to start your day. Most of the recipes on this site include small amounts of maple syrup in place of sugar. There is probably less sugar in each of these banana chocolate swirly muffins than most people would have in their morning coffee and porridge. There is just 1 tablespoon of maple syrup in the whole recipe. These muffins are also wheat free and dairy free so great for people with allergies or intolerance. To make them coeliac friendly, ensure oats and baking powder are certified gluten free.
Well look at that, three whole paragraphs. Now on to the recipe for banana chocolate swirly muffins – it’s the same basic mix that I used for my banana and blueberry bread.
Ingredients for Banana Chocolate Swirly Muffins
1 Tablespoon of Maple Syrup
1 Teaspoon of Vanilla Extract
1.5 Ripe Bananas, Mashed
1 Cup of Oats (Processed to fine flour in food processor)
1/4 Cup of Coconut Flour
1 Teaspoon of Baking Powder
1 Tablespoon of Cocoa Powder
Turn your oven on to 160C. Grease or line a muffin tray – this recipe made 8 muffins for me.
In a bowl or a food mixer, beat your eggs until light and fluffy. Add the maple syrup, vanilla and the mashed banana and mix well.
Add the oats, coconut flour and baking powder and fold in well. Put a heaped teaspoon of the mixture into each muffin case, keeping it over to one side as much as possible.
Add the cocoa powder to the rest of the mixture in the bowl and stir through. Divide the mix through the muffin cases and using your teaspoon swirl it through the plain mix. Obviously you don’t have to do this but then you won’t have swirly muffins.
Pop in the oven and bake for 25 mins or until the muffins feel springy to the touch.