Ingredients:
3 very ripe bananas, chopped
120g coconut oil (or vegetable oil)
2 eggs
250g spelt flour (can use plain if not making wheat-free, or try gluten free)
100g rapadura sugar (can use raw sugar if necessary)
1/2 tsp. bicarb soda
1 tsp. baking powder (make sure it's GF - most are)
150g choc bits, or 100g of Dark Chocolate cut into small choc-chip like size ***(see note at bottom of post)
Directions:
Preheat oven to 200°C and line muffin pans with 12 large muffin papers.
Add chopped bananas into thermomix bowl, and mix for 4 seconds, speed 7.
Scrape down sides.
Add the coconut or vegetable oil, and the 2 eggs and mix for 10 seconds, speed 4.
Add the flour, sugar, bicarb soda and baking powder.
Set to locked lid position, and set to interval speed
for 30 seconds.
Scrape down sides, then add the choc bits (or whatever you decide to put in) to the mixture. Mix on interval speed
for another 30 seconds.
Fill muffin papers to 3/4 full, and bake for 18-20 minutes, or when skewer comes out clean.
Leave in tins for 2 minutes, then take out muffins and cool on wire rack.
Recipe makes 12.
*** To make dairy free, I used Lindt's 70% cocao chocolate. There are also other dark chocolate varieties which don't contain any dairy. Although these ones still have a bit of sugar, it's not too much and the rest of the ingredients are good. There are also dairy free choc chips available at some stores. Sweet William make them and they are very good, especially if you don't like dark chocolate, as it can get a bit strong at times!!!
**If using the dark chocolate, make sure the chunks aren't too big as they can be too strong, but not too small that they melt and disappear when cooked. If you don't absolutely love dark chocolate, I would recommend using a little less than 100g too, and to make sure the chunks are evened out through the muffin cases when spooned in.
*It would also be possible to leave out the chocolate altogether and either substitute something like sultanas in, or just not put anything in to replace it.
