A great way to include more fruit into your diet is to add it into your baking and cooking. Adding very ripe bananas to your cakes and muffins means the recipe will need less sugar. It also increases the soluble fibre content.
These muffins are yummy eaten on their own, but become even more delicious when served with a generous serving of whipped cream and strawberries.
Suitable for maintenance and level 1
As an aid to lifting mood, bananas are a must-have. They are a good source of the amino acids which convert into serotonin and dopamine; the body’s natural feel good hormones, vital for keeping a stable emotional balance.
Makes 12 muffins
2 medium eggs
1/2 cup fine polenta
1 1/2 cups wheat or gluten-free self-raising flour
3/4 cup unrefined sugar
2 tbsp cocoa powder, sifted
1 cup coconut oil or butter, melted
2 cups milk (dairy, almond or soya)
1 tsp wheat-free baking powder
Pre-heat oven at 180°C.
Place all the ingredients into a bowl and using a hand blender, whisk up until mix is a smooth and fluffy consistency.
Pour mix into greased muffin tins or cases and pop into pre-heated oven.
Bake for 15 to 20 minutes until firm to touch.
Cool on a wire rack.
Will keep for 3 days in an airtight container.