Monday, 23 July 2012

Triple Chocolate, Single Chin.

Today I'm just gonna let the pictures do the talking...

Triple Chocolate, Single Chin Banana Muffins.

Adapted from Peas and Thank You

  • 1 1/2 c. oat flour 
  • 2/3 c. cocoa powder
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 3/4 t. salt
  • 1 1/2 c. grated courgette
  • 1 very large ripe banana
  • 1 c. maple syrup or agave nectar
  • 1/4 c. coconut palm sugar
  • 2 t. vanilla extract
  • 2/3 c. roughly chopped 85% dark chocolate

  • 60g cocoa powder
  • 100g silken tofu
  • 100g cashew butter
  • 1 very large ripe banana

1.  Preheat oven to 170 degrees.

2. Mix all the cocoa, baking powder, baking soda, salt, sugar and oat flour together in a bowl.

3. Blend the banana with the maple syrup and vanilla until smooth.

4. Add wet mix to dry mix and stir through chocolate and courgette.

5. Fill a bun tin with muffin liners. Scoop the mixture into the liners. There should be enough for 10-12 muffins. or 12-14 smaller cupcakes.

6. Place the tray in the centre of the oven and cook for 25-30 minutes.

7. While the muffins are in the oven blend the cocoa, tofu, cashew butter and banana together until smooth. Put the frosting in the fridge to thicken. The longer you leave it the thicker it gets but I left mine for about 40 minutes and it was fine.

8. Remove the muffins from the oven and allow to cool completely before frosting.

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