by Karen Swan
I’m on the fence when it comes to muffins. I like the idea of them, and I certainly am all for the illusion that having a muffin is ‘healthy’ when in fact, it’s just another way to justify having cake for breakfast. But, gluten free or not, I’ve always found them a slight hassle considering that they tend to dry out so very quickly. My guess is that subbing coconut oil for the usual vegetable or olive oil doesn’t help matters either. But, that’s what I had, so that’s what I used!
These lovely little chocolate beauties do retain some of their moisture due to the banana content, but also lose some because of the gluten free-ness of the mix. I hoovered down two of them straight from the oven and they were light, fluffy and delicious.
Taken from their airtight container the next day and they definitely needed a quick blitz to warm them up and give them back that soft texture. Still delicious.
A week later, I popped four of them, still frozen, in a low oven and let them do their things while I built train tracks with my son. Twenty minutes later and they were as good as new. better even, as this time, I slathered them with butter!
For me, everything is better when sprinkled liberally with sugar and cinnamon, and these are no exception!
This is a big batch recipe, so halve the recipe if you only want to make a single, 12 hole, muffin trays worth.
8 bananas – mashed
1 cup melted coconut oil
200g brown sugar (I used evaporated cane juice as I had no brown sugar. Certainly not as sweet as with the brown sugar)
6 Tablespoons cocoa powder
4 tsp bicarb soda
Preheat oven to 200 degrees
Line x2 12 hole muffin tins with papers.
Add the oil and mix (working quickly as coconut oil tends to solidify quickly!) then add the eggs and sugar.
In a separate bowl, sift the flour, cocoa and bicarb soda and mix until combined.
Pour into prepared tins and bake for about 20 minutes.
*These are beautiful and best eaten the day they are made.
To store, keep in an airtight container, but you will need to warm them in the oven or microwave for 5 to 10 minutes or so.
*Freeze for around 2 months. Defrost at room temperature then heat in the oven.
*Recipe adapted from Kitchen by Nigella Lawson