Chocolatey. Coconutty. And perfectly moist from Bananas. These blender muffins are easy enough for child to make!
Ingredients
1 Cup Tahini*
2 Ripe Bananas
2 Large Eggs
1 Teaspoon Vanilla
1 Tablespoon Grade B Maple Syrup**
1 Tablespoon Raw Honey
1 Teaspoon Apple Cider Vinegar
½ Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1 Tablespoon Cocoa Powder
½ Cup Unsweetened Coconut Flakes
½ Cup Mini Semi-Sweet Chocolate Chips
Instructions
Preheat your oven to 400 degrees.
Place all ingredients except for the coconut and chocolate chips in a high-powered blender and puree till completely blended. Stir in the coconut flakes and chips.
Line a mini-muffin pan with parchment mini-muffin liners*** and then divide muffin batter into the liners, filling each nearly full.
Place the pan in the oven and back for 12-15 minutes (the tops will crack a little).
Remove and let cool.
Notes
* If you don't need a nut-free recipe, feel free to sub almond butter for the tahini; Sunbatter could be used but a chemical reaction will occur with the baking soda, resulting in a green muffin. They are still edible ... just green!
** You can choose to sweeten with all honey or all maple syrup instead of the combo I have suggested -- but I like the combination gives the perfect amount of sweetness without being overly sweet.
*** Parchment muffin liners are the BEST things ever and the only way to go with this recipe. Trust me.
Recipe by Following In My Shoes at https://followinginmyshoes.com/my-recipes/flourless-cocoa-monkey-muffins/