The past few weeks have been confusing for all of us.
They are full of concern for friends and family.
The kids are home,
There are loved ones around us that are sick,
And there is a constant will to nurture, wrap and care.
These muffins were born out of thought of making something sweet for all of us,
And share some of them with loved ones that are in quarantine or ill.
And then I’ve realized,
I’ve realized that this amazing bite is a mix of many emotions and moments according to all of us in our living rooms.
Because in the end there isn’t one person who wouldn’t want a sweet and balanced treat to start off the day with.
This kind of treat that making includes an option to pack some bites and send to loved ones in quarantine or that are ill.
So I’ve decided that Friday’s recipe will be dedicated to these times we’re all going through.
Rocking times where the most comforting things are the indulging bites and strong health.
Because there’s nothing like personal indulging dishes,
Sweet and soft,
Comforting and balancing,
Ones that fit perfectly next to a cup of tea on those winter days that we’re experiencing.
This recipe is easy and quick and is filled with a lot of love.
Just don’t forget to pack a few sweet bites and share with the loved ones surrounding you.
Sweet and happy days of health to us all 🙂
Marble Cocoa Banana Muffins
Ingredients: suitable for 12 muffins
- 2 bananas (For alternatives, have a look at “A little extra From Me”)
- 3 eggs (Size M / L)
- ¼ cup olive oil
- ¼ cup non-dairy / regular milk
- ½ cup maple syrup (For alternatives, have a look at “A little extra From Me”)
- Pinch of salt
- 1¼ oat flour (For alternatives, have a look at “A little extra From Me”)
- 1 bag baking powder (10g)
For the cocoa layer:
- 1½ tablespoons cocoa powder
- 2 tablespoons non-dairy / regular milk
- Preheat the oven to 350°F (175°C) on turbo mode and line the muffin pan with cupcake paper.
- Squash the bananas using a fork and put in a bowl.
- To the banana bowl add the liquid ingredients, eggs, olive oil, milk and maple syrup and mix well. For big raised and beautiful muffins I recommend grinding all liquid ingredients (Together with the bananas) in a blender for a smooth texture.
- To the liquid ingredients bowl add the dry ingredients oat flour, and baking powder and mix well.
- Pour the mixture equally into the cupcake paper in the muffin pan, and save about a ¼ of the mixture on the side for the cocoa layer.
- Add to the mixture that we saved aside the cocoa and milk and mix well.
- Pour 1 cup of the cocoa mixture in each cupcake paper and using a toothpick do a little swirl in the mixture in every socket.
- Put in the oven for between 20-30 minutes or until a toothpick or wooden skewer inserted into the muffins comes out dry.
Get out of the oven and gobble while it’s super hot 🙂
A little extra from me:
- Can be kept in a sealed box for up to 4 days.
- Can freeze the muffins and defrost in the fridge overnight or in the microwave for a few seconds.
- Optional topping – 100g melted dark chocolate & 1 tablespoon of olive oil in the microwave, mix well and pour on top of each muffin.
- Chocolate chips can be added to the mixture.
- Oat flour can be substituted for almond flour / 1 cup of spelt flour (Contain gluten).
- Click here to see how to grind oat flour at home.
- Bananas can be substituted for 2 small boxes of apple sauce (224g) or scrape 2 peeled apples with a grater.
- Maple syrup can be substituted for agave / sugar.
- Cocoa can be substituted for 1 teaspoon of cinnamon and make cinnamon marble cupcakes.
How to grind oat flour at home 🙂