Disclaimer: My kids love treats. Like; LOVE them – to a sometimes a little worrying extent.
Take yesterday, for instance, when we had picked up some delicious fudge at our local farmer’s market, given the kids a little taste each and brought the rest home to enjoy once they were in bed (as you do).
Well, needless to say we never actually got to enjoy the fudge with a glass of wine later, as my very sweet-toothed three-year-old had not only spotted where I had put the fudge upon arriving home, but also, in an unguarded moment, scaled the kitchen counter, used the bread bin as a step stool and gotten into the top cupboard and eaten every little piece of fudge there was.
And if you think I was upset (I was, by the way, honeycomb fudge is only my favourite guilty pleasure), you should have seen my six-year-old, when she realized just how much fudge her brother had “gotten” that she hadn’t…
Anyway, you get my point about the sugar-loving kids… Which brings me nicely to these muffins, that, while still containing a little sugar (if you opt for using chocolate chips over cacao nibs), surely are a hell of lot better for them than fudge. The best part? They actually taste so yummy I might be tempted to give up fudge too!
Ingredients
3 bananas (those half black ones in the fruit bowl are excellent)
¼ cup of honey
1 teaspoon of vanilla extract
1/3 cup of Greek yoghurt
1/3 cup of coconut oil, melted
1 egg
2 tablespoons of raw cacao powder
1 2/3 cups of plain wholemeal flour
½ teaspoon of sea salt
1 teaspoon of bi-carbonate of soda
1/3 cup of mini chocolate chips (or cacao nibs, if you really want to eliminate all sugar!)
Method
Preheat your oven to 180°.
In a large bowl, mash your bananas with a fork until only small lumps are left.
To the mashed bananas add the honey, vanilla, Greek yoghurt, coconut oil and egg. Mix until combined.
Add in cacao powder, wholemeal flour, salt and bi-carb soda. Using a spatula, mix until wet and dry ingredients are completely combined. Fold in the chocolate chips (or cacao nibs) Remember to reserve a teaspoon to scatter on top once in their cases.
Prepare a muffin tin with cupcake liners or muffin papers.
Fill each case ¾ full, scatter with reserved mini choc-chips (or cacao nibs) and bake for 15 – 20 minutes.
Tuck in!
(Recipe via JoyfulHealthyEats.com)
