Banana Choc Muffins

Banana Choc Muffins are a fantastic gluten-free, dairy-free, and sugar-free snack.

“Hi. My name is Roni. I’m a chocolate addict. It’s been 3hrs since I last ate chocolate. Thank you for letting me share….” You know when you love a food so much that you feel like you’re addicted to it and a 12-step program is probably not ever going to change that? Well, that’s how I feel about chocolate. But I’m not talking about just any old chocolate here. I’m talking about real chocolate. Unadulterated organic chocolate. I’m talking about chocolate that I picked myself from a tree that grows in my own garden. Yeah… THAT kind of chocolate! I’m not interested in that packet stuff you buy from the supermarket or even the gourmet store. I’m talking about my own brand of home-grown chocolate.

Every so often, I have a workshop about chocolate. I show people where it comes from, how it grows, how to pick it, how it’s processed. But I never over-process it. We roast some, peel it and then grind some up and make muffins to go with our chocolate tea. (Yes, I did mean to write tea!) It’s always the best part of the workshop when everyone sits down, taking delicate bites of their muffin, or brownie, sipping silently on hot chocolate tea made with some very surprising ingredients. The gossip dies down for a moment. The sweet rich muffin receives everyone’s full attention. For a few minutes it’s so quiet that you can even hear the cacao pods growing. This is my favorite part of the workshop! As a chef, I know I’ve succeeded when no-one is talking. This recipe will probably turn out okay at your place too… But if you can get your hands on the main ingredient: Roni’s Home-Grown Chocolate, then they will taste exactly like these amazing muffins!

Banana Choc Muffins Recipe:

3 organic eggs
1 cup olive oil
5 ripe bananas
1 cup Roni’s Home-Grown Chocolate Powder
1 cup hot water
1 cup banana flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/4 tsp nutmeg

In the blender, place the three eggs and blend until cream colored. Add the oil, dribbling it in slowly to make runny mayonnaise.

Peel the bananas and add them to the blender one at a time. When they are all mixed in, add the chocolate powder, and then the hot water and blend until it’s all well combined and smooth.

Pour this mixture into a bowl. Sift the banana flour, baking powder, baking soda and nutmeg together and gradually fold it in to the mixture, stirring until the batter is smooth.

Pour into one 12-muffin tray or two 6-muffin trays lined with muffin papers. Bake at 180C for 15-20 minutes until a toothpick inserted into the center comes out dry.

Buen Provecho!

Would you like to come and help me make the chocolate to make these muffins? Get in touch!