I enjoy experimenting with grain free recipes in my baking these days. As a matter of fact, we ALWAYS have some muffins or loaf cakes in the house; to be eaten for breakfast or as a snack.
Going grain free means I am left with almond meal, coconut flour and chickpea flour. I am proud to announce that I seem to get the hang of it now. Today’s recipe is a double success as I seemed to struggle with chocolate muffins/loaves in the past. These chocolate banana muffins are moist and spongey, bursting with chocolate flavor. With an impeccable ingredients list that lets you eat them without any guilt. Simply good for you. Enjoy.
Preheat oven to 180C/375F. Grease or line muffin tin.
In a bowl, combine almond meal, coconut flour, cocoa and baking soda. Stir until well combined. Set aside.
In another bowl, lightly beat the eggs. Stir in coconut oil, honey and mashed banana. Add finely chopped dates. Make sure they don’t stick together in big lumps.
Spoon the batter into muffin molds. Sprinkle with chopped pistachios.
Bake for 20 minutes, or until cake tester comes out clean.