This recipe seriously is a winner! The school holidays are over, which means baking for school lunches is back on the agenda. I prefer to keep to low or no gluten or refined sugar. The fact that this is also no grains and dairy also is a bonus!
To make this little bundles of delicious goodness:
Pre heat oven to 175 degrees Celsius.
Mix in a large bowl:
2 mashed bananas
2 tsp vanilla
1/3c pure maple syrup
1/4c melted coconut oil
In another bowl mix"
200g almond flour (I got mine from Binn Inn)
3 Tbsp coconut flour
Pinch of salt
1 tsp baking soda
1c dairy free dark choc chips (or just cut up some 70 or 80% Dark Whittakers Chocolate)
Gently mix together wet and dry ingredients being careful not to over mix. Place in lined muffin tins and bake for 18min. These are ready when a knife is inserted and comes out clean. Enjoy!