• Sarah Hickson

Choc Chip Banana Muffins





This is a tasty gluten free and nut free wholefood treat that is great thrown into kid school lunches, or for yourself alongside a warm cup of tea (I recommend warming it up with some melted butter!) With buckwheat flour and sunflower meal as the base, the collective ingredients of this recipe are sure to nourish growing bodies by being high in fibre and prebiotic fibres (food for your gut microflora), B complex vitamins, vitamin E, microminerals including iron, potassium, magnesium, magnanese, zinc, selenium and phosphorus, nourishing fats, including oleic acid (which nourishes the brain and heart), along with polyphenols which help to protect our cells and fight against disease. These muffins will surely satisfy and help to support energy levels throughout the day.


Banana Choc Chip Muffins


Preparation and Setting Time

Prep Approx 15-20 minutes | Cooking Time 20 minutes


EQUIPMENT LIST

  • Measuring cups

  • Measuring spoons

  • Wooden spoon

  • Food processor

  • 12 cup muffin tray

  • 1 large bowl

  • 2x dessert spoons for filling the muffin trays

INGREDIENTS


Dry Ingredients

  • 150g buckwheat flour

  • 100g ground sunflower meal (can do this by grinding sunflower seeds in the food processor for 2-3min)

  • 1 tsp of ground cinnamon

  • 1 tsp of baking soda

  • Pinch of sea salt

  • 75g of brown or rapadura or coconut sugar

  • 60g dark chocolate chips (you could finely chop dairy free chocolate as an alternative)

Wet Ingredients

  • 1 free range egg

  • 2 large ripe bananas (about 2 cups worth)

  • ¼ cup of cultured goats milk, butter milk or natural, unsweetened yoghurt* (coconut yoghurt if doing dairy free)

  • 50ml of macadamia oil

  • * If using yoghurt, add 1-2 tbs of water to improve the consistency of the batter


METHOD

  • Set oven temp to 175C

  • Add all dry ingredients (except chocolate chips) to food processor and blitz until well mixed

  • Remove dried mixture from the food processor and add to a large bowl

  • Add wet ingredients to the food processor and blitz until smooth

  • Pour wet ingredients into the large bowl with dry ingredients, add dark chocolate chips and stir in with the wooden spoon until well combined

  • Line each muffin cup with baking paper or cupcake casings (if using a silicon tray, you can simply just grease with a little macadamia oil). Using the dessert spoons, evenly distribute the muffin mixture across each cup.

  • Place tray into the oven and bake for 15-20min (pierce with a skewer, if no residue then they're ready!)

  • Once cooked, remove tray from oven and allow to cool

  • Enjoy as they are (or warmed up with some melted butter)

Makes 12 serves.

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