Furthermore to my thanks, I invite you to share the glory of these incredible muffins. These soft and squishy delights are amazingly moist and incredibly rich. I've been experimenting with egg and dairy free recipes recently, although we don't have allergies to either I like the idea of cutting back on both, especially when baking.
I love a recipe that can be thrown together in minutes - and more so, I love having a spotless kitchen by the time that recipe exits the furness! These tick both boxes as well as being free of gluten, grain, refined sugar, dairy and egg. They are actually perfect.
1 tbsp chia seeds
3 tbsp water
1 very ripe banana
1 tsp vanilla extract
1/2 cup peanut butter
1/4 cup cacao powder - could also use good quality cocoa powder
1/4 cup pure maple syrup - could also use honey
1 tsp baking soda
1/4 cup dark chocolate chips + 2 tbsp to sprinkle
Preheat oven to 180°. Place a baking cup inside each hole of a 12 piece muffin tin.
In a small bowl combine chia seeds with water and stir to combine. Set aside for five minutes.
In a blender or food processor add chia, which should now resemble an egg, banana and vanilla extract - blend to combine. Add remaining ingredients, minus chocolate chips and blend until well combined. Pour into bowl and stir through chocolate chips. Pour a heaped tablespoon into each casing and sprinkle with a few chocolate chips.
Place into oven and bake for 10-12 minutes or until a skewer comes out clean. Remove from oven and leave to cool in muffin tray.
Makes approx. 12 mini muffins