Thursday, 5 March 2015

Flourless Fudge-y Banana & Chocolate Muffins

I had a bunch of ridiculously overripe bananas leftover from Pancake Day the other week and had been scratching my head over what I could do with them. I'm not even particularly the largest fan of bananas so goodness knows why I'd even purchased them in the first place (classic Lucy). Genius struck when I remembered the Nigella banana and chocolate muffins my Mum always used to make when she found herself in a similar situation. This, however, was an opportunity for experimentation I thought so what I've got is a recipe based on Nigella's just ever so slightly more nutritious, plus it's flour free too so if you struggle to digest gluten or flour, this is perfect.

By no means am I coming in with bright lights flashing, calling this a 'healthy muffin', especially if you read my last post about 'sugar free'. However this offers more nutrients than a regular muffin. The bananas offer potassium and fibre; the almonds provide Vitamin E which is essential for healthy skin and the coconut sugar is low GI.
This would be good as an emergency 'agh-poo-I've-got-15-minutes-to-get-up-and-out' breakfast or if you're desperate for a filling snack mid-morning or afternoon. Share these with anyone you can so they're not lying around calling out to you!

They're rich and fudge-y in texture, and when freshly baked and warm the added dark chocolate chunks are like gorgeous pockets of chocolate, and when cooled they're like a hidden treasure of chocolate-y goodness. They won't get much rise due to the almonds but the flavour will more than make up for that.

3 VERY ripe bananas (get them as brown as you can)
125ml coconut oil
2 large eggs
100g coconut sugar (however use light brown sugar if that's easier/cheaper)
225g ground almonds
3tbsp good quality cocoa powder
1tsp bicarbonate of soda
100g roughly chopped dark chocolate (at least 70%) (optional)
Pinch of salt

1. Pre-heat the oven to 190°C/400°F/Gas Mark 6. Melt your coconut oil either in the microwave or over a bain-marie.
2. Mash your banana in a large bowl until smooth and little to no lumps. Add your oil and mix, then your eggs and sugar.
3. In a separate bowl, mix your ground almonds, cocoa, baking powder and salt until incorporated with one another. Add this mixture to your wet mixture.
4. Stir in your chocolate chunks, then gently spoon the mixture into muffin cases. Bake for 15-20 minutes, then cool.

Let me know if you've made these, I'd love to see a picture! What's your favourite use for overripe bananas? 


  1. These muffins look delicious, such a great recipe! Just found your blog and followed you on bloglovin, your posts are great.

    Ooh La Luce | Beauty, Life, Fashion

  2. Lovely recipe, I'll definitely start saving some bananas up! x


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