Chia banana muffins with chocolate


Total time: 45m
Preparation Time: 15m

Servings
For 8 piece


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 323 Kcal, 6g Protein, 22g Carbohydrates, 23g Fat


Ingredients

  • Chai tea
  • 0.75 dl almond drink, hot
  • 2 bags Chai Tea
  • Muffin batter
  • 2 banana, ripe, cut into pieces
  • 80 g coconut oil, melted
  • 2 tbsp cornflour
  • 150 g almond flour
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 80 g - (50% cocoa)
  • 50 g light spelt flour
  • 0.5 tsp sodium bicarbonate
  • Glaze
  • 20 g dark chocolate (50% cocoa), broken into pieces
  • Utensils
  • One muffin tin with 12 holes (each 7 cm in diameter), 8 holes filled with muffin cases or greased

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Instructions

  • Chai tea

    Steep the tea bags in hot almond milk for approx. 10 mins. Remove the tea bags, squeeze well.
  • Muffin batter

    Place the bananas and coconut oil in a blender, puree until smooth, transfer to a bowl. Add the chai tea, the almond flour and all the other ingredients up to and including the salt, mix quickly to form a smooth batter. Finally, mix in the chocolate chunks.
  • To bake

    Spoon the batter into the cases, bake for approx. 20 mins. in the centre of an oven preheated to 180°C, leave to cool.
  • Glaze

    Melt the chocolate in a bain-marie, drizzle over the cooled muffins, leave to dry.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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