These dense banana chocolate muffins are great for a mid afternoon snack, or warmed with a square of dark chocolate for a quick pud after dinner!
½ cup smooth nut butter (peanut butter, almond butter, cashew butter etc – the sugar free versions)
2 large eggs
1 teaspoon vanilla extract
¼ cup cocoa/cacao
1/2 tsp baking powder
*Optional – 5-8 drops stevia/1 tablespoon xylitol/1 tablespoon honey.
*Optional cacao nibs for the top
*Note – our taste buds have changed a little since we cut added sugar out of our diet, so things tend to taste pretty sweet generally. However, if your taste buds aren’t adapted (yet!) add in the sweetener. Stevia drops are easy to buy on amazon.co.uk, just make sure it’s only stevia, nothing added. They seem pricey but our little bottle has lasted us a year! You only need a few drops at a time. We have found xylitol in most supermarkets.
- Mash the banana in a bowl and then add the nut butter and mix.
- Whisk in the two eggs and vanilla extract with a fork to make a paste. If you want to add sweetener, add at this point.
- Add in the baking powder and cocoa/cacao to make a batter, if it’s not loose enough, just add in a splash of milk (whichever you tolerate – regular dairy milk/coconut milk/almond milk etc).
- Split between 8 cupcake cases, sprinkle cacao nibs on top if using and bake at 170C for approximately 12 minutes, or until they spring back on touch. Leave to cool – they will sink a little, but it just makes them all the more dense and delicious.
We like to store these in the fridge to keep them fresh.