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Chocolate Chip Banana Nut Muffins

In this scrumptious recipe Megan Hallett experiments in the kitchen using our 80.4% cocoa dark couverture with its rich flavours, warm and sensual bitterness and subtle sweet accents. Kumabo chocolate is great to cook with due to its initial grilled and earthy aroma but is followed by hints of fruit  and vanilla which Megan has paired to bananas in her recipe.

 

– A post by Megan Hallett 

It’s taken me a very long time to perfect my vegan banana bread recipe, but I think I’ve finally got it. Last week I made a dreamy banana loaf, it was soft, moist and oh so chocolaty. The only problem was it wasn’t very portable, more of an afternoon tea kind of cake. As a serial snacker, I like to pack my bag full of goodies for the day ahead, so these banana nut muffins are the perfect, snack-sized solution that travel well. The fact that they taste absolutely delicious is an added bonus

You can’t go wrong with a simple banana bread recipe, once you’ve got your base right you can start adding exciting additions to the recipes. I’m obsessed with throwing in a handful of walnuts alongside a generous helping of chocolate chips from CoCo Chemistry, of course! Their chocolate is of the highest quality and works so, so well in this recipe. Ensure you leave a little for the end to melt and drizzle over your muffins. Just make sure you don’t end up eating them all as you bake!

 

Ingredients: makes 12

3 ripe bananas

½ cup of coconut oil

½ cup of coconut sugar

1 ¾ cup of spelt flour

1 tbsp of flaxseed

1 tbsp of chia seeds

1 tsp of baking powder

1 tsp of bicarbonate of soda

¾ cup of walnuts, chopped

½ cup/ 100g of CoCo Chemistry 80.4% dark chocolate chips (leave some for melting)

A dash of cinnamon

 

Pre-heat the oven at 180C. Mash the bananas in a bowl and add the melted coconut oil and coconut sugar. Mix thoroughly until combined. Add in the rest of the ingredients and mix further, you should be left with a very lumpy cake mix – which is a good thing! Line a muffin tin with muffin cases and spoon roughly 2 tbsp of mix into each one.

Bake for around 30 minutes and make sure the centre is completely cooked by sticking a folk into the centre, it should come back clean. Melt the left over chocolate chips and drizzle over the muffins once cool. I’ve also added a generous dollop of peanut butter on top for even more nourishing indulgence!