These bite-sized heroes were never really intended to be as good as they turned out to be. I made them on a morning back in November after taking the dogs on a particularly gloomy dog walk and returning home to an empty house, howling gales outside and a cupboard void of chocolate but filled with 5 almost finished tins of cocoa powder. It wasn’t the kind of day where hot chocolate was gonna cut it though.
This is adapted from a recipe for banana bread, I added chopped nuts and cocoa powder. I reduced the sugar because when I saw what 1 1/4 cups looks like I had a vision of eating all of that in one go and it seemed horribly unhealthy. And there’s no avoiding the fact that when the muffins are cooked I’m the only one around so I’ll be eating all that sugar….
3 ripe bananas, mashed
1 1/4 cup organic rye flour
1 tbsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1/3 cup cocoa powder
pinch of salt
1/3 cup chopped pecans
1 cup coconut palm sugar (or any other sugar)
1/2 cup coconut oil, melted
1/2 cup milk (whichever you prefer)
1 tsp vanilla essence
Preheat the oven to 200 C or 400 F and grease two mini muffin trays.
In one bowl mash the the bananas. In another larger bowl mix the flour, baking powder, spices, cocoa powder, nuts and salt until combined. In another bowl mix the sugar, oil, milk and vanilla, then add it to the dry ingredients, folding carefully. Finally, add the banana into the mixture. This would be a good point to add chocolate chips if you have any kicking about, but they are still great without them. Trust me I ate 15 straight out the oven.
Spoon tablespoon measures of mixture into the muffin trays, until they are just about full (they will rise quite a bit) then bake them for 9 minutes. Cool them on a wire rack. Eat them all. They’re tiny so its ok.