Banana, Cacao, Coconut Muffins

Ingredients:

2 medium ripe bananas

3 eggs

3 tbsp. coconut flour

¼ cup raw cacao powder

¼ tsp. baking soda

Pinch Himalayan salt

¼ cup coconut oil

¼ cup maple syrup

Method:

Pre-heat the oven to 180°.

Mash the bananas in a medium sized bowl, adding the eggs, coconut oil and maple syrup, and mixing until combined.  Then, using a wooden spoon, gently fold through the coconut flour, raw cacao, baking soda and salt. (whisk these dry ingredients in a separate bowl before adding)

Place mixture into large muffin trays, (lightly rubbed with coconut oil) or lined with paper patties, filling ¾ of the way to the top.  Mini muffin trays work really well too and the mini ones are a great size for sharing.

Bake in the oven for approximately 15-20 mins.  They are cooked when they spring back when lightly touched in the centre.  Allow them to cool for 10 minutes or so before serving or cool completely on a wire rack.

Store in an airtight container, or freeze for another day.

Enjoy ☺ Shaz