Today, I’m giving you a very simple recipe, quick to make but with a tiny touch of originality. With bananas far too ripe for my taste to eat as they are (and for a change from the famous banana bread), I made banana muffins with chocolate (of course) and coconut sugar. Coconut sugar can be found in organic shops.
Let me reassure those who aren’t coconut fans straight away (and I’m one of them): you can’t taste the coconut. Yes, so you might wonder what the point of adding this sugar is, then? Here’s some information gleaned online: “Coconut sugar is a sugar produced from the flower of the coconut palm. It’s an unrefined sugar obtained by crystallising the sap from the stems of coconut palm flowers. Compared with other sugars (beet, sugar cane, agave), it’s the most environmentally friendly production. The coconut palms stay in place and continue to produce flowers that will be used to produce coconuts, sugar, alcohol and/or vinegar.”
I rarely make muffins and frankly, when I think back to this chocolate banana muffin recipe, I really wonder why. I simply loved them!!! What’s more, I recently discovered that these little things freeze very well. You just take them out of the freezer and let them come back to temperature quietly. Perfect for a nice little afternoon snack when you don’t have time to get baking.
If you’re looking for other muffin recipes, here are a few more ideas 🙂
Ingredients & method
1 component · Full recipe
Chocolate, banana and coconut sugar muffin batter
Ingredients
- 1 egg
- 280 g (9.9 oz) flour
- 1/2 sachet baking powder
- 160 g (5.6 oz) coconut sugar
- 160 g (5.6 oz) milk
- 100 g (3.5 oz) grape seed oil
- 1 tsp liquid vanilla extract
- 120 g (4.2 oz) chocolate chips
- 2 very ripe bananas
Method
1
Preheat the oven to 200°C / 400°F.
2
Roughly mash the bananas and set aside.
3
In one bowl, mix together the flour, baking powder, chocolate chips and sugars. In another bowl, whisk together the egg with the milk, grape seed oil and liquid vanilla extract.
4
Pour the liquid mixture over the dry mixture and stir with a spoon without overworking the batter.
5
Add the bananas and quickly fold in once more.
6
Divide the batter among 12 muffin cases.
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