Banana Bread Muffins (w/chocolate centers)

Banana bread muffins with a chocolate center.

I know, I know.... I SORT OF outdid myself this time ๐Ÿ˜….... buuut- it is the holidays, and during the holidays- things should have chocolate centers... Right!?

Like muffins, banana bread, LIFE. Life should have a chocolate center!!!

#revelation

Also- I changed it up a bit: I posted a video instead of a photo.

Thoughts?

Would you like more videos?

Any demos?

IGTV?

Or should I just stick with what works- static photos and recipes.

Let me know! New things coming in the new year.... just figuring out what! โœจ๐Ÿ™Œ๐Ÿป

And of course, hereโ€™s the recipe for the banana bread (which I turned into muffins and stuck a bit of pre-made fudge into the middles before baking).

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๐ŸŒ ๐Ÿž ingredients:

3 medium ripe bananas

1 flax egg (1 tbsp ground flax seeds and 2,5 tbsp warm water)

Seeds scraped from 1 vanilla bean

3 tbsp melted coconut oil

1/2 cup coconut sugar

3 tbsp maple syrup

3 1/2 tsp baking powder

3/4 tsp Himalayan salt

1/2 tsp ground cinnamon

1/4 cup full fat coconut milk

1/2 cup unsweetened almond milk

1 1/4 cup almond meal

1 1/4 cup any gluten-free flour blend

1 1/4 cup oats (gf)

*if you want a chocolate center: use my chocolate nut butter #fudge recipe (found on the blog or in a previous post) or drop in some #vegan chocolate chips.

Instructions:

Preheat oven to 180C (350F) and line about 12 muffin tins or use silicone cups.

Mash the bananas well. Then add the flax eggs, coconut oil, maple syrup, sugar, vanilla, salt, baking powder, cinnamon and milks. Stir well and add the almond meal, flour blend and oats. Stir well and fill the muffin cups (I used silicone) half way. Then add about 1/2 inch piece of fudge or about 5-7 chocolate chips. Pour batter over the chocolate to fill the cups 90% of the way.

Bake for 30-40 minutes or until firm and golden brown.

Let cool, serve, and enjoy! ๐ŸŒ ๐Ÿซ

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