Recipes

Chocolate Banana Muffins With Homemade Caramel Center

chocolate_banana_muffin_flat

Chocolate Banana Muffins With Homemade Caramel Center
*makes 12 muffins

Gluten-Free/Dairy-Free/Egg-Free

Ingredients:
2 ripe bananas, mashed
2 cups rolled oats, ground into a flour
1/4 cup coconut oil, melted
1/2 cup apple sauce
3/4 cup coconut sugar
2 tsp. pure vanilla extract
2/3 cup dark cocoa powder
1 tsp. baking soda
2 tsp. baking powder
1 Tbsp. cinnamon
1 tsp. sea salt
1/2 cup walnuts, chopped
2 Tbsp. ground flax seeds (soaked in ½ cup water)

 Method:
1. Preheat oven to 350 degrees F.
2. Mash the bananas with a fork until smooth.
3. In a small pot, add the coconut oil and bananas over low/medium heat, and whisk until the mixture is well combined. Remove from heat and set aside.
4. Add the oats to a food processor and blend until finely ground.
5. In a mixing bowl, combine the oat flour, coconut sugar, cocoa powder, baking soda, baking powder, cinnamon, salt and chopped walnuts.
6. Stir in the vanilla, apple sauce and mashed bananas.
7. Whisk in the soaked flax seeds and stir until well combined.
8. Scoop the batter into a well greased muffin tin just under half full, then spoon about 1 tsp. of caramel into the center of each muffin and top with remaining batter.
9. Bake for 20-25 minutes.
10. Remove from oven and allow to cool on a cooling rack for 15 minutes before adding the caramel topping.
11. While the muffins are cooling, prepare the topping.

Homemade Caramel Sauce:
3/4 cup full fat coconut milk
1/2 cup coconut sugar (or brown sugar)

1. Add the coconut milk and sugar to a medium size pot and bring to a boil while whisking continuously.
2. Simmer over medium/high heat for 10-15 minutes, stirring every few minutes until the mixture thickens and changes colour.
3. When the desired consistency is reached, remove from heat and set aside half the caramel to insert into the center of the muffins and save the other half for the topping.

Topping:
Caramel sauce
1/2 cup walnuts, chopped
1/2 cup pecans, chopped
1/2 tsp. sea salt

1. Chop the walnuts and pecans and add to a bowl with the salt.
2. When the muffins are finished baking, you might have to rewarm the reserved caramel on the stove, as it might have hardened as it cooled. Mix in 2 Tbsp. of the heated caramel sauce in with the chopped nuts to stick them together.
3. Drizzle the remaining caramel sauce over muffins and top with the caramel covered chopped nuts.

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