Chocolate Banana Muffins with Almond Butter and Tiger Nut Swirls by @SincerelyAline
These moreish chocolate banana muffins are the easiest to whip up. I make adaptations of my chocolate batter recipe quite frequently, especially as I always find myself with a surplus of overripe bananas!
This easily adaptable recipe is low in refined sugar, stirred in with natural cocoa powder, chia seeds, and topped with raw almond butter and tiger nut cocoa spread. Tiger nuts are edible tubers with a sweet nutty taste to them and are considered a superfood rich in nutrients and antioxidants.
These muffins have a delicately light bounce to its texture, and can be eaten for dessert, or even as a breakfast treat. Add a touch more tiger nut cocoa spread to make it that little bit more indulgent!
Chocolate Banana Muffins with Almond Butter and Tiger Nut Swirls
Preheat the oven to 180℃. Line a cupcake/ muffin tin
In a large bowl, mash the bananas. Add the baking soda/ powder and apple cider vinegar
Stir in the egg, fold in the cocoa then add the milk
Fold in the flour and chia seeds. Combine well
Stir in the coconut oil, and add the water
Scoop around 1 1/2 tbsp worth of batter per mold. Top each with a little almond and tiger nut (or Nutella), if it a little swirl to combine
Bake for around 18 minutes