If you love banana bread, banana pancakes and all of this banana stuff, you will definitely love these muffins. I like that they are not overly sweet, so they’re delicious as breakfast or as a dessert. The combo of chocolate and raspberries works just perfectly. Chocolate adds a nice sweet taste and raspberries give a little extra sour kick. Pure perfection!
Makes 12 muffins
- 110 g / 3.9 oz oat flour or ground oats
- 90 g / 3.2 oz spelt flour
- 80 g / 2.8 oz almond flour or ground almonds
- 2 tsp baking powder
- 1 tsp baking soda
- 80 g / 2.8 oz dark chocolate, chopped into small pieces
- 3 medium-sized ripe bananas, mashed with a fork
- 10 pitted dates, mashed with a forked (if dried, soak in warm water for 10 minutes, then drain)
- 150 g / 5.3 oz greek yogurt
- 2 eggs
- 70 g / 2.5 oz unsalted butter or coconut oil
- 1 tsp vanilla essence or pure vanilla or 2 tsp vanilla sugar
- Optional: 2 tsp chia seeds
- 20 g / 0.7 oz dark chocolate, chopped into small pieces
- a large handful of raspberries
- a large almond of almond, chopped into small pieces
- Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners or grease the pan with oil or butter.
- In a large bowl, mix oat flour, spelt flour, almond flour, 80 g of chopped chocolate, baking powder and baking soda.
- In another bowl, mix mashed bananas, mashed dates, yogurt, eggs and melted butter.
- Pour wet mixture into dry and stir together.
- Divide the batter into the muffin tins, then top with chopped almonds, 20 g of chopped chocolate, and raspberries. Bake for about 20 minutes.