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    Choc banana cupcake

    Choc Banana Muffins: Gluten Free, No Added Sugar, No Butter

    When I think of a choc banana muffin I think of a big, oily, fatty muffin fully of flour, butter, sugar and low grade chocolate.  I then think of the immediate sugar rush after, the bloatedness (if that’s a word) and feeling full for the rest of the day.

    These choc banana muffins contain no flour, butter or sugar and are sweetened with dates and real banana.  The flour is replaced with sunflower and pumpkin seeds blended into a flour as well as chocolate whey protein powder.

    Perfect when you feel like that guilt free, sweet treat.

    Ingredients:
    1 banana mashed
    1 egg whisked
    2 tbs of flaxseed meal
    2 tsp of baking soda
    5 dates blended in boiling water
    1 cup of finely blended desiccated coconut
    1/2 cup of sunflower flour or almond meal
    1 tsp of raw cocoa powder
    60g of chocolate whey protein powder

    Method:
    Pre-heat oven to 180dg
    Boil kettle
    Whisk one egg in a bowl
    Mash one banana into another bowl then mix with egg
    Add all dry ingredients into bowl
    Place 5 dates into a blender with approx 1/2 cup of boiling water
    Blend until dates become a paste like consistency then add to mixture
    Stir well
    Note: If mixture is too dry, add another egg
    Line a muffin or cupcake tray with patty pans
    Add 2 tbs of mixture to each patty pan
    Bake in the oven for approx 15-20 minutes

    Optional chocolate frosting

    Ingredients:

    1 tsp of raw cocoa powder
    1 can of coconut milk
    1-2 stevia tabs
    1 tsp of vanilla essence

    Method:
    Allow muffins to cool on a wire rack before adding frosting
    Remove solid coconut cream from can into a bowl
    Add 2 tbs of coconut milk
    Add all other ingredients and stir well
    Coat tops of muffins with frosting
    Refrigerate until served