Banana Choc Muffins


  • ¼ Cup Cacao Powder
  • ½ Cup Coconut Oil
  • ¼ Cup Water
  • ¼ Cup Ground Linseeds (Flax)
  • 3 Bananas
  • ¼ Cup + 1 Tablespoon Honey
  • ½ Cup Almond Flour
  • 2 Teaspoons Coconut Flour
  • ½ Teaspoon Baking Soda and Salt



Melt ¼ cup of the coconut oil and 1 tablespoon of honey and whisk in the cacao, pour on a lined tray and freeze. Combine the ground linseed and water and microwave for 30 seconds to thicken. Add mashed banana, melted remaining coconut oil and ¼ Cup honey until combined into the linseed mix. Add the remaining dry ingredients into the mix, then take out the chocolate from the freezer and break into chunks of your choice. Mix and add to a greased muffin tray, bake for 15-20 minutes at 180/350 until you get a clean skewer.