Just to be clear, I love flour. All forms of gluten really, but flour based things in particular. But when my daughter was born (nearly 2 years ago now I can’t believe it!) I had an “aha” moment where I realized I was entirely responsible for everything that went inside this tiny person’s body and my choices would inform her relationship with food for the rest of her life.
Woah- that’s a lot of pressure! I started to learn more about food and consider my nutritional choices more carefully. Two years later I am sixty pounds lighter than before pregnancy and am still learning so much about food and how it works in our bodies. Although my little one is no stranger to Tim Bits and sometimes eats things with “Mc” in front of them, she also loves kale chips, spinach smoothies and as of last night, these tasty, fudgy little two bite brownie type mini muffins.
Thanks to Emma over at Better with Cake for the original recipe which I made a few changes to. They were soooo good and everyone at work shouted “send me the recipe!” in between mouthfuls. They satisfied my craving for something fudgy last night and were even better the next day when my little one was looking for a treat. The best thing is – not one dirty bowl! They are made in the blender and come together before the oven preheats 🙂
Flourless Banana Chocolate Mini Muffins
Makes approx 36 mini muffins (can also halve recipe)
1/2 cup maple syrup
4 teaspoons of vanilla or scrapings of one vanilla bean
2 tablespoons of butter or coconut oil, melted and cooled sightly
2 overripe bananas
4 tablespoons cocoa power
4 tablespoons of unsweetened nut butter (I used sunflower but peanut, almond, cashew or similar would be fine- if you are using regular sweetened peanut butter reduce the maple syrup)
2 teaspoons of baking powder
1 teaspoons of baking soda
1/2 teaspoon of ground cinnamon (I used epicure pumpkin pie spice)
1 teaspoon of sea salt
4 tablespoons of mini semi sweet or dark chocolate chips
2 tablespoons of semi sweet mini chocolate chips
– Preheat oven to 350 f and line a mini muffin tray with papers or grease.
– Place all ingredients except choc chips into your food processor or blender and process/blend until well combined. FYI – the batter will be very, very runny. Don’t worry!
-Add your 4 tablespoons of chocolate chips and stir to combine.
– Spoon/pour batter into your prepared muffin tray (I use approx 2 teaspoons per mini muffin).
– Sprinkle remaining chocolate chips on tops.
– Bake for 10-12 mins until the tops spring back when lightly pressed and a toothpick has just a few crumbs attached when inserted into the centre.
– Allow to cool in the muffin tray slightly before transferring directly into your mouth to a wire rack to cool completely.
These are better (and less banan-y) the next day but are also good warm!