Over the festive period, it’s easy to feel like you’re constantly being offered ‘unhealthy’ foods or snacks which often don’t make us feel good! So, I thought I’d share with you one of my favourite things to make, that you can take with you to any festive event!

These Banana, Carrot and Chocolate Muffins are one tried and tested recipe in my house! The recipe is from Deliciously Ella – here’s the link: https://deliciouslyella.com/recipes/banana-carrot-chocolate-muffins/

Ingredients 

• 3 ripe bananas (300g)

• 2 carrots

• 6 tablespoons of almond milk

• 3 tablespoons of melted coconut oil

• 250g plain flour

• 200g coconut sugar

• 1 teaspoon bicarb

• 1 teaspoon baking powder

• 90g dark chocolate chips or raisins

For the topping (optional):

• 1 small bar of dark chocolate, melted

• 1 tablespoon of flaked almonds

How To Make:

1.     Preheat the oven 190C, fan setting. Line a 12-hole muffin tray with 12 muffin cases.

2.    Peel the bananas, place into a large mixing bowl and mash with a fork until smooth. Peel and grate the carrots into the bowl and mix well. Add the almond milk and melted coconut oil and mix well until a smooth mixture forms.

3.    In a separate bowl, mix together the plain flour, coconut sugar, bicarb and baking powder until there are no lumps. Spoon into the mixing bowl with the other muffin ingredients and mix again well until everything comes together.

4.    Finally, stir through the chocolate chips before dividing the mixture between the 12 cupcake cases.

5.    Cook for 25 minutes until the muffins have risen and are cooked through. If not, place back in the oven for 5-10 minutes until cooked through.

6.    For topping; we like to melt a small bar of dark chocolate and drizzle it over the top, before sprinkling with flaked almonds.

Let me know if you gives these a go and how you like them!

Heal > Adapt > Evolve