Super Moist Chocolate Muffins
These gluten free, sugar free muffins will satisfy even the fussiest eaters
Servings: 9 muffins
- 1 cup brown rice flour
- 3 bananas, very ripe
- 2 eggs, organic free range
- 100g butter, grassfed
- 1/3 cup honey
- 2 tbsp cacao powder
- 1 tsp baking soda, aluminium free
- 1 tsp bicarb soda, aluminium free
Pre-heat the oven to 180 degrees C.
Mash the 3 bananas until they are very smooth and not lumpy.
Melt the butter in a saucepan.
In a bowl add all of the wet ingredients together. Mix well.
Add all of the remaining dry ingredients and mix well until there are not lumps and it is smooth silky.
Spoon the mixture into a lined muffin tray. Instead of patty pans, I cut up non-bleached baking paper to line the muffin tray.
Bake for approximately 10-13 minutes or until golden brown.