Bananas! Yum! These are natures sweet treats! So versatile and taste delicious!
These muffin cakes are fluffy and moist from the almond meal and banana, and slightly chocolatey flavoured from the cacao!
Its a nice healthy alternative for your morning or afternoon treat along side a nice warm cup of tea or coffee.
I love how sorghum flour is a form of resistance starch, helping you to lose weight, keep your colon and digestion healthy.
1 cup Almond Meal
1 cup Sorghum Flour
3 rip bananas (mashed)
2 organic free range eggs
1 tabs coconut oil (melted)
handful fresh or dried dates
1 tabs cacao powder
1 tsp vanilla
1 tsp baking powder
1 dash apple cider vinegar
pinch of pink salt
- cacao nibs for topping.
Preheat oven to 165 degree celsius
Melt Coconut Oil in small pot on stove
Add eggs, vanilla, ACV together in bowl and mix well. Adding in coconut oil once melted. Add in mashed banana.
In another bowl add dry ingredients together - Almond Meal, Sorghum Flour, baking powder, salt.
Combine both mixes together, then split mixture into 2.
Add in cacao to 1 of the mixes.
Put half the white mixture in bottom of muffin cup, adding in dark on top.
Top mixture with cacao nibs.
Bake for 25mins - allowing to cool before eating.
Note: I dont use a muffin tray, they just sit on a normal tray in their cases, this creates a cake like effect.