Banana and chocolate, a wonderful flavour pairing. The simplicity of these gluten free muffins is one of their most appealing qualities, with a one-bowl method. After a short bake in the oven you have hearty and healthy muffins ready to enjoy! We love eatings ours warm topped with a little peanut butter but they also work perfectly in a packed lunch for a mid morning or afternoon snack throughout the week.
Preheat the oven to 180C and grease and line a muffin tray with baking paper.
In a large bowl, whisk together the chia eggs then add the Rice Malt Syrup, mashed banana and vanilla and whisk to combine.
Mix together the almonds, cinnamon, nutmeg, salt and baking soda and chocolate chips in a medium bowl.
Add the dry ingredients into the wet ingredients and mix until well combined.
Spoon the batter into the lined muffin tin and bake for 20-25 minutes or until a skewer inserted comes out clean. Remove from oven, allow to cool for 5 minutes before turning out onto a wire rack to cool.
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