Pages Navigation Menu
Get all things UrbanCountryStyle
UrbanCountryStyle
Powered by Conduit Mobile

Dark Chocolate, Coconut, Banana Chunk Muffins (Mountain Muffins)

Dark Chocolate, Coconut, Banana Chunk Muffins (or Mountain Muffins as I like to call them)

Ingredients

4 Tbsp butter, softened

1/4 c. maple syrup or agave syrup

3 Tbsp treacle (or golden syrup)

2 eggs

1 tsp vanilla extract

1 can coconut milk

1 cup ground flax seed

1 cup whole wheat flour (or flour of your choice)

1 cup ground almonds (ground to a flour consistency)

1/2 cup wheat germ

1 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

2 bananas, peeled and sliced

1 cup shredded coconut (sweetened and fancy works best)

1 cup raisins

1 large bar of dark chocolate (70% cacao or higher), broken into chunks

To make:

PREHEAT OVEN TO 350F AND LINE 12-WELL MUFFIN TIN WITH PAPER LINERS (TIP-SPRAY THE LINERS WITH A LITTLE COOKING SPRAY SO THEY WON’T STICK TO YOUR MUFFINS)

1) Mix the ground flax-seed and the coconut milk in a bowl and let sit to soften the flax (it will puff up slightly).

2) In an electric mixer using the paddle attachment, cream the butter together with the maple syrup then add the treacle (golden syrup) that has been warmed for about 15 sec. in the microwave. Mix on medium speed for about 5 minutes until fluffy, then add the eggs until they are incorporated. At this point the mixture will look curdled, but don’t worry.

3) In a large mixing bowl, add the flour, almond meal, wheat germ, salt, baking soda and baking powder and mix thoroughly and make a well.

4) Add the flax/coconut milk mix to the butter, syrup, eggs in the mixer and mix until combined.

5) In a smaller bowl measure out the coconut, dark chocolate chunks, and rasins. In a separate smaller bowl cut the bananas into small pieces.

6) Pour the wet mixture from the mixer into the well in the flour mixture and stir until JUST combined. Add the coconut, chocolate chunks, raisins, and banana and gently fold into this mix.

7) Drop by heaping spoonfuls into your muffin tins (I over filled mine as they don’t rise a lot with all those chunks and bits of goodness in them) and bake for 25 to 30 minutes, until done.

These are definitely not an excuse to eat cake! They are loaded with fibre and healthy fats with not a lot of sugar like most muffins. As such, they make a great pre-workout, day on the hill, kind of breakfast…especially when served with a piece of fresh fruit. I guarantee they’re good to the last bite and you won’t feel like you’re eating a tree :) .

From my house and home to you and yours!

Love,

Suzie

4 Comments

  1. These things look sinful on Instagram!…and I can’t believe how healthy they are. You hit a home run with these mountain muffins girl!

    • Thank you kind lady!!! I love that they also give me an excuse to eat chocolate in the morning :)

  2. Wow those look delic and seem slightly healthy. A must try for sure

    • Melissa, they got the thumbs up from the Mr…who is a little on the picky side when it comes to his sweets so I know that even though they’re healthy that dark chocolate fooled him into thinking otherwise ;)

What do you think? Let us know below...

%d bloggers like this: