Chai Spiced Banana Muffins with Choc Drops

As I start typing to share this recipe with you all, I am so content to be surrounded by my kids in this little office we have at home. One child sitting next to me and the other on the sofa chair. Both chatting away. So appropriate they are here while I am typing up this recipe. As many of you have realised I create anything that is a sweet treat completely for my kids and so enters this Chai Spiced Banana Muffins with Choc Drops. You know what I am going to say next… Grain Free, Sugar Free, Gluten Free and Bloody Delicious! Oh Em Gee I nailed this one! (I had one of those Tom Cruise with Oprah jumping on the sofa moments)

Every kitchen needs a recipe like this. A one bowl delicious creation that doesn’t even need a whisk (I used a fork). What I love even more about this recipe is the chai spice combined with the nutty hazelnut meal and sweet banana. The flavour combination is magical and there is not long to wait as beginning to end takes at total of 30 minutes. I’m not kidding. Would I joke about something like that?

Even better is the melted dark chocolate drops when the muffins first come out of the oven. Be aware, you will fall in love and reach for a second. Just add a glass of milk, coffee or tea and sit back to enjoy! Don't forget to share with me your photos and whether you liked my recipe! Im' over on Instagram, Facebook, Pinterest and Twitter! xx

12 hole muffin or mini bundt tray (this is by PYREX)

300g mashed banana (approx. 3 large bananas)

80g hazelnut meal (or almond meal)

30 ml extra virgin olive oil

3 eggs

2 tbs coconut flour (or plain flour)

1 tbs psyllium husk

1 tsp apple cider vinegar

½ tsp baking powder

pinch of sea salt

½ cup dark chocolate drops

Chai Spice:

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground clove

¼ tsp ground cardamom

¼ tsp ground ginger

  1. Preheat oven to 170C fan forced.

  2. In a bowl combine all ingredients.

  3. Spray with extra virgin olive oil a medium size muffin tin and distribute evenly between the 12 muffin holes.

  4. Bake for 20-25 minutes.

  5. Allow cooling on wire rack for 10 minutes before serving.

Note: These are also delicious the next day. You can store them in an air tight container in the fridge as they are delicious cold too!

Featured Posts
Recent Posts
Archive
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
  • Facebook - White Circle
  • Instagram - White Circle
  • Twitter - White Circle
  • Pinterest - White Circle

Disclaimer © 2018 by CreateCookShare