CHOC, BANANA SEED & NUT MUFFINS

MAKES: 10

TOTAL FIBRE: 45gm
FIBRE PER SERVE: 4.5gm

PREP TIME: 10min
COOK TIME: 20-25min

PLANT BASED INGREDIENTS: 3

INGREDIENTS
  • 5 Ripe Bananas
  • Monk Fruit Sugar (½ Cup)
  • Sunflower & Pumpkin Seeds Combined (½ Cup)
  • LSA Mix (1 Cup)
  • Coconut Flour (¼ Cup)
  • Melted Butter (½ Cup)
  • Baking Powder (1 Tsp)
  • 85% Lindt dark chocolate (½ 100g Block)
  • Vanilla Extract (1-2 Tsp)
  • 2 Large Eggs (or 3 Medium)
  • Sea Salt Flakes (½ Tsp)
  • Cinnamon (1-2 Tsp)
HOW TO PUT TOGETHER / COOKING

Preheat the oven to 170 degrees C fan-forced.
Place 10 paper cupcake/muffin cases into a muffin tray.
If the bananas are firm enough, put through the slicer in your food processor on a very thin setting. If they are a bit squishy, mash roughly with a fork & put in a large mixing bowl.
Pulse the chocolate, sunflower seeds & pepita seeds in a food processor or manual mini chopper. (if you don’t have one it can be done by hand)
Place these in the bowl with the bananas.
Mix all the dry ingredients in the bowl with the bananas & seed/chocolate mixture.
Chop up the butter into cubes, enough to fill a 1⁄2 cup. Then melt the butter & let it cool.
Add the egg & vanilla extract to the dry ingredients. Mix these well to combine.
Add the butter & gently fold through with a spatula.
Then let the mixture sit for 10 minutes to firm up.
Spoon dessert spoon sized amounts into prepared paper muffin cases.
Place in the middle of the oven for 20 minutes. Check after 20 minutes by touching the top of the muffin, if it’s still sticky put back in for another 5 minutes.
Let them cool before serving.