I am always looking for healthy options to standard cakes and Muffins. Roo believes he’s getting a sugar laden cake and I am safe in the knowledge he’s really snacking on something relatively healthy. These muffins have zero added sugar and are naturally sweetened with the banana, apple sauce and syrup.
These muffins are deliciously light, soft and moist whilst having a decadent chocolatey taste. The recipe yields 12 Muffins and takes about 15 minutes to prepare and roughly 25 minutes to bake. They will store in an airtight container for upto 4 days.
- 255g Smooth Peanut Butter. (We used Pip & Nut)
- 2 medium bananas, Peeled.
- 100g Unsweetend Apple sauce/puree. (Baby food pouches/pots are great here)
- 4 tablespoons Agave syrup. You can also use honey if you’re not vegan.
- 40g Unsweetend Dairy Free Cocoa Powder.
- 1/2 teaspoon Bicarbonate of Soda.
- 1/4 teaspoon Baking Powder. (We use Doves Farm Gluten Free).
- A small handful Dark Chocolate Chips (Atleast 70% cocoa solids and ensure Dairy and Soya Free).
- Preheat the oven to 180c and line a 12 hole muffin tray with paper cases.
- In a medium sized bowl, mash the bananas with the back of a fork. Add the peanut butter, apple sauce and syrup and beat together well.
- Add the cocoa powder, Bicarbonate of soda and baking powder and beat well to ensure the mixture is well combined. Gently stir through the chocolate chips.
- Spoon the mixture into the paper cases until about 3/4 full. Tap the tray off the work surface to smooth out slightly.
- Place the tray into the centre of the oven and bake for 24-26 minutes, until a skewer inserted comes out clean. Allow to cool fully before serving.