Recipes

Ingredients

• 100 g gluten free oats
• 40 g cacao powder
• 1/4 tsp sea salt
• 120 g cococnut yoghurt
• 2 tbsp coconut palm sugar
• 2 medium-size ripe bananas (200 g or 1 cup mashed)
• 40 g cacao nibs or chocolate chips

Preparation

1. Preheat your oven to 350°F (176°C) and prepare a muffin pan by lining it with parchment paper. 
2. Combine the gluten-free oatmeal with the cocoa in a bowl.
3. Place the diced banana and coconut yogurt in a blender and blend on high until the batter is smooth and creamy, about 30 seconds.
4. Add the 2 tbsp coconut sugar and blend again.
5. Stir the banana mixture into the oatmeal + cocoa.
6. Finally, mix in half of the chocolate chips.
7. Pour the batter into the prepared muffin cups and fill them about 3/4 full and sprinkle with additional chocolate chips if desired.
8. Decorate with the remaining chocolate chips.
9. Bake for 20 minutes, until a toothpick comes out clean. Let the muffins cool in the molds for 10 minutes before placing them on a wire rack to cool completely.
10. Once they have cooled, you can store the muffins in an airtight container. Up to 3 days in the fridge.

Eat mindfully and enjoy!

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