Well well well...... now here’s presenting to you my chocolatey decadence.
So when my bacchus asked for a treat this is what i came up with. Plus its a great way to use up all the overripe bananas.
It's gluten free, egg free, refined sugar free, healthy, super yummy & kiddies approved which means its a super duper win win. You must try out this healthy delights.
AuthorsophieskitchenloveDifficultyBeginnerIndulge in these healthy, yummy, gluten free, vegetarian & chocolatey delights.
TO MAKE ONE FLAX EGG
Mix 1 tablespoon of flaxseed powder & 3 tablespoon of water. Let this mixture rest for about 15 minutes.
Your flax egg is ready.
To MAKE ALMOND POWDER
Grind the almonds in a mixer grinder or a food processor.
If a few unground almonds remain thats ok.
Be careful not to over grind it as that’ll make the oil separate & you’ll get almond butter.
Preheat the oven at 180 degrees.
In a bowl mix all the dry ingredients listed above.
(If you don’t like whole oats then you can grind them into a coarse powder & use it in the recipe.)
Next, in a separate bowl mix all the wet ingredients listed above.
Now mix the dry & wet ingredients together to get a thick batter.
In a muffin tray, put 10 muffin liners.
Now fill each muffin liner halfway with the batter.
Next put dark chocolate chunks in the middle of each muffin.
Now top with more batter to cover the chocolate chunks and press down the batter in each muffin liner with the back of a spoon.
Bake for 20 minutes at 180 degrees.
After 20 minutes leave the muffins in the oven for 10 minutes with the oven off.
Transfer them to a cooling rack to cool down completely.
Enjoyyyyyy the chocolatey guilt free indulgence.
These muffins taste even better the next day.
You can store these delights in an airtight glass container for 7-10 days in the refrigerator.
Ingredients
Directions
TO MAKE ONE FLAX EGG
Mix 1 tablespoon of flaxseed powder & 3 tablespoon of water. Let this mixture rest for about 15 minutes.
Your flax egg is ready.
To MAKE ALMOND POWDER
Grind the almonds in a mixer grinder or a food processor.
If a few unground almonds remain thats ok.
Be careful not to over grind it as that’ll make the oil separate & you’ll get almond butter.
Preheat the oven at 180 degrees.
In a bowl mix all the dry ingredients listed above.
(If you don’t like whole oats then you can grind them into a coarse powder & use it in the recipe.)
Next, in a separate bowl mix all the wet ingredients listed above.
Now mix the dry & wet ingredients together to get a thick batter.
In a muffin tray, put 10 muffin liners.
Now fill each muffin liner halfway with the batter.
Next put dark chocolate chunks in the middle of each muffin.
Now top with more batter to cover the chocolate chunks and press down the batter in each muffin liner with the back of a spoon.
Bake for 20 minutes at 180 degrees.
After 20 minutes leave the muffins in the oven for 10 minutes with the oven off.
Transfer them to a cooling rack to cool down completely.
Enjoyyyyyy the chocolatey guilt free indulgence.
These muffins taste even better the next day.
You can store these delights in an airtight glass container for 7-10 days in the refrigerator.
