Getting in shape for summer requires a lot of hard work and determination, but this doesn’t mean that you need to ditch your favourite treats. I’ve never been able to diet. It simply never worked for me as I always seem to crave whatever I can’t have. Thankfully, I love cooking, and I always try to come up with a healthier, lighter version of any dessert.
These banana & cocoa muffins are the best way to satisfy your sweet tooth and reach your summer body goals at the same time. While a regular chocolate muffin has around 350 calories, these sugar and gluten free banana & cocoa muffins only have 150 calories! The best thing about them though is that they really taste like a real muffin. The natural sweeteners I’ve used give these muffins just enough sweetness, making them a great breakfast or mid-day snack. Plus, they look so pretty that even the little ones will be crazy about them.
For this recipe, I’ve used super ripe bananas – their skin was literally black, which makes the mixture even more naturally sweet. This is a great dessert to make when you’re left with a bunch of overripe bananas, which always happens to me. Oh, have I mentioned that this recipe is super easy to make? You literally throw all the ingredients in a bowl and mix them thoroughly.
Prep time: 25 min
Cook time: 25 min
Yields: 15 muffins
- 6 medium overripe bananas
- 3 tbsp maple syrup
- 3 tbsp honey
- 1 tsp vanilla extract
- 1 egg
- 250g or1 cup buckwheat flour
- 125g or 1/2 cup soft, juicy raisins
- 2 tbsp cocoa
- 1/4 tsp sea salt
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 15 muffin cases
- Start by pre-heating the oven to 180°C
- Peel the bananas and, in a large bowl, mash them and add in the egg, maple syrup, honey & vanilla extract and mix them all together
- Next, add the buckwheat flour gradually, whisking it thoroughly to avoid forming lumps. Whisk until the mixture is quite thick.
- Stir in the cocoa, cinnamon, bicarbonate of soda, sea salt & baking powder
- Add the raisins and whisk your mixture for the last time until you get a thick enough consistency.
- Now place your muffin cases into a muffin tray & transfer the mixture into the muffin cases, filling about 3/4 of the case as the muffins will rise in the oven and you don’t want them to overflow.
- Place them in the oven on a middle rack and let them bake for 25 min.
- After the 25 min are up, instead of testing them with a fork, which will ruin their aspect, try to pres the top of the muffin with your fingers. If they are hard enough, this means they’re ready.
I hope you’ll enjoy them as much as I do!