To make cake taste anywhere near decent it will never quite hit the healthy stakes of cauliflower or broccoli, but this recipe really does do a good job of a deliciously chocolately muffin whilst ticking the healthier box too!
These are dairy free and refined sugar free and a great one to make with the kids.
Ingredients: makes 16
3 medium bananas
2 medium eggs
225g coconut yoghurt
125ml almond milk
1/2 cup maple syrup
1 tsp vanilla extract
1.5 cups granary flour
1/2 cup cocoa powder (unsweetened)
1.5 tsp bicarbonate of soda
1/2 cup of 70% (or more) dark chocolate chips
Preheat oven to 180 degrees / 160 degrees fan/ gas mark 4.
Place cake cases into a muffin tin ready. I like to use the silicone ones as it stops the cakes sticking.
In a large bowl mash the bananas until as smooth as possible.
Then add the eggs, coconut yoghurt, almond milk, maple syrup and vanilla. Stir well to remove any lumps.
In a separate large bowl, mix together the flour, cocoa powder and baking soda.
Add the dry ingredients into the wet as well as the chocolate chips. Stir gently until combined.
Fill the muffin cases and bake in the oven for around 30 minutes until a skewer comes out mostly clean (don’t overdo them or they will lose all their lovely goeyness inside).
Leave to cool on a wire rack.