One of my favorite things to do with food is to find an interesting recipe and modify it to make it healthier. Below is a perfect example of how I transformed regular muffins, into almost healthy ones. They are gluten and wheat free, with minimum amount of sugar.
Ripe bananas (2)
Melted butter (1/4 of a cup)
Sugar (1/4 of a cup)
Coconut milk (1/2 of a cup)
Vanilla extract (1 tsp)
Buckwheat or oat flour (1 and ¾ of a cup)
Baking powder (1 and ½ of a tsp)
Baking soda (1 tsp)
Ground cinnamon (2 tsp)
Dark chocolate (12 squares)
Mash bananas and mix with eggs, melted butter, sugar, coconut milk and vanilla extract. Add flour, baking powder, baking soda and cinnamon, mix until well combined. Lay your muffin tray with muffin casings, put one tbsp of mixture in each casing and top up with dark chocolate, add half of a tbsp on top of the chocolate to make sure it’s covered. Preheat the oven to about 180C degrees for about 20-30 minutes or until golden brown (check if they are done with a toothpick to make sure). I have also prepared some pink icing to make them look cuter but it’s completely optional.