Chocolate banana muffins

 
photography by: Nicholette von Reiche

These chocolate banana muffins pack a delicious fiber punch. Naturally, I sneak in some added nutrients and heart hugging omega’s. Enjoy!

Makes: 12, depending on size
Preparation: 10 minutes
Baking: 20-25 minutes
Serving suggestion: 1

1½ cups organic oat flour
½ cup palm sugar
2 Tbsp ground flax seed meal or sprouted omega blend from Navitas Naturals (optional)
2 Tbsp raw cocoa powder
1 tsp baking soda
1 tsp baking powder
pinch of salt
2/3 cup dark vegan chocolate chips or cocoa nibs
1 small tub (6 ounces) vanilla yoghurt (I like coconut milk vanilla yoghurt)
2 small – medium bananas, mashed (overripe is best)
1 tsp vanilla extract
¼ cup oil (I use a good quality canola or coconut oil) 
¾ cup milk (I like almond)
1 Tbsp wheat germ or wheat bran (optional for sprinkling) 

Pre-heat the oven to 350°F.
Line a muffin tin with cupcake liners or lightly spray with olive or coconut oil spray.
Combine all the dry ingredients and the chocolate chips in a large bowl.
Combine all the liquid ingredients in a separate bowl.
Make a well in the center of the dry ingredients and gently fold in the liquid ingredients.
Use an ice cream scoop to fill the muffin cases ¾ full.
Sprinkle the tops with wheat germ or bran and bake for 20-25 minutes or until the tops look dry and spring back when touched lightly.
Allow to cool and devour one warm with a big glass of water to help the fiber do it’s magic in your body.

TIP:
BROWNIE MUFFINS
For a moist brownie type muffin, use two large bananas. Mash one of the bananas up with the liquid ingredients. Dice the other banana and add in with the chocolate chips. Bake for 20 minutes. Serve to guests on beautiful plates with fresh raspberries and a sprinkling of raw cocoa powder! DELISH!