Banana, Almond Chocolate & Rye Muffins
Banana and chocolate? Yes, all the way! Banana is my favourite breakfast item and I wouldn’t skip it for anything else in the world. Banana on my porridge? On my yoghurt? On my pancakes? In my pancakes? Yes, yes and yes again! And now about chocolate: I am a healthy sweet tooth and love eating dark, bitter, creamy chocolate along with some coffee, tea, red wine, dried dates, fresh berries – a chocolatey dream (believe it or not, as I am writing these lines I am devouring some pieces of my favourite 85% dark chocolate without any second thoughts). Now, combining banana and chocolate can only be a great idea, don’t you think? The soft sweetness of bananas accompanied by the rich aroma of dark chocolate – hach, it sounds too good to be true.
are you bananas?
Bananas botanically belong to the berry category, I kid you not. They are a good provider of vitamin B6 which helps your body to produce red blood cells, metabolise carbs and fats to extract our food’s energy and maintain a healthy nervous system. Also, you may not think of bananas as vitamin C source but surprise, they are! Vitamin C isn’t only famous for boosting immunity but also aids our bodies in iron absorption and producing serotonin, a hormone that affects our mood, sleep cycle and stress experiences. Another compound that we find in bananas is manganese, which is a chemical element that’s great for your skin as it helps to produce collagen – a structural protein that makes up connective tissue. Something you may have heard of before is that bananas are filled with potassium and I can tell you that this is not just a rumour: one medium-sized banana will provide you with 1/10 of your daily potassium needs. As it is low in sodium and high in potassium your heart says thank you because that’s the ratio that works against high blood pressure, folks! I would say that’s enough information for one day, let’s mash some of those lush bananas and enjoy those healthy muffins, si?
For this recipe you will need:
3 ripe bananas
2 tbsp coconut oil, melted
½ cup honey
1 tsp vanilla extract
1 ½ cups rye flour
¾ cups dark chocolate (85%), chopped
¾ cups almonds, roughly chopped
1 tsp baking soda
pinch of salt
- Preheat your oven to 180ºC and place some muffin cups (approximately 10-12) on a baking tray.
- In a food processor, blend the bananas together with the egg, honey, coconut oil and vanilla extract.
- Once all ingredients are well combined, add in the rye flour, baking soda and salt and blend until the mixture turns into a smooth batter without any remaining clumps.
- With a spatula or wooden stick, stir in the chopped dark chocolate as well as the almond chunks – though mind to keep a bit of both aside for the next step: we want to top the muffins with some chocolate and nuts because the eye eats too!
- Pour 2-3 tablespoons of batter into each muffin cup and top with a bit of chocolate and almonds (yumyumyummy).
- Bake these little muffins for about 20 minutes or until a knife comes out clean.
- Oh, believe me that I’m slightly jealous that you are now pulling these baby banana-chocolate packages out of the oven, cause I wouldn’t mind having one as of right now! Enjoy! ♥