nuts

Dark Chocolate Banana Muffins 

Dark Chocolate Banana Muffins Recipe

Whether you call them muffins, cupcakes or banana bread, they’re all delicious!  We had a debate as to whether or not these classified as muffins and my now 7 year old was quick to point out that there was no icing so indeed these were muffins. Ha ha!  Nothing like the wisdom of a 7 year old to put it straight sometimes.

This is a quick 5 minute, one bowl recipe and you can even have your kids mix it all up together.  It’s best to have all the ingredients ready if you plan to do that.  You can also make this into a quick bread recipe, although the bake time will be doubled .  I like them as muffins as they bake quickly and are great for quick snacks and lunch boxes.

I’ve added the pecans as an additional, optional topping but they taste good without them too as I made half a batch without.  You can also replace with hazelnuts or walnuts for a different flavour.

I used Lindt dark chocolate couveture callets and left them whole as they are wonderful melted through when you take a warm bite, as you can see in the photo below.

I also added Callebaut white chocolate callets that look more like chocolate chips.  I prefer this brand as it has a nice balanced sweetness that goes well with baked goods.  This being said, you can use whatever you have in your pantry i.e. regular chocolate chips, but the taste of the chocolate is really amplified with couveture.

I hope you enjoy them and if you do make this recipe, please share and use my hashtag, #hautesucre on the social media channels, as I would love to see them!

Keep an eye out as I will be hosting a giveaway over the next few days…stay tuned!

Enjoy!

Dark Chocolate Banana Muffins Recipe

Makes 12 

Bake @350°F for 30 min


Ingredients:

2 to 3 very ripe bananas, peeled
1/2 cup unsalted butter, softened
1/4 cup olive oil
1/2 cup sugar
1/2 cup maple syrup
1 large egg, beaten
1/2 teaspoon vanilla extract
1/4 tsp ground cinnamon
1 1/2 cups of all-purpose flour
1/4 teaspoon baking soda
1/2 tsp baking powder
Pinch of salt

1/2 cup dark chocolate, chopped
1/4 cup white chocolate, chopped
Pecans (optional)

Instructions:

  1. Preheat oven to 350°F and line 12 muffin cups
  2. In a large bowl mash the bananas and whisk in the butter, olive oil, sugar and maple syrup.
  3. Add the vanilla extract and ground cinnamon.
  4. Add the flour, baking soda, baking powder and salt and whisk gently until combined.
  5. Fold in the dark chocolate and white chocolate.
  6. Scoop 1/3 cup of batter into each lined cupcake cavity and top with pecans if desired.
  7. Bake for approximately 20 minutes or until a cake tester comes out clean.
  8. Let cool on a wire rack or eat warm with a cold glass of milk. Enjoy!

Almond Butter

Have you always wanted to make your own Almond Butter? Well now you can with a few simple steps + ingredients. It’s so delicious your first batch won’t last long! Enjoy! 🙂

Almond Butter Recipe:

1 cup of raw almonds (preferably organic)
1/2 tsp fleur de sel or Cyprian sea salt
1 tblsp almond oil (or coconut oil)
1 tblsp honey
1/4 tsp ground vanilla beans

*high speed blender such as a Vitamix or Nutribullet.

1 cup measure glass jar/bottle (such as a mason jar) sterilized, dry

Blend the almonds to a smooth paste, add the salt, almond oil, honey, and vanilla beans and blitz again until incorporated and completely smooth.
Transfer it to a sterilized jar and refrigerate.

Tastes great with toast, in your favourite smoothie or as a substitute for peanut butter. Healthy and delicious. Enjoy!

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Chocolate Avocado Tarts with a Cashew and Date Crust (RAW)

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Chocolate Avocado Tarts with a Cashew and Date Crust (RAW)

4-6 small tart shells (with removable bottoms) or 1 – 8″ springform pan
(Line the bottoms with parchment for easy removal)

tart base:

1 cup raw cashews
5-6 medjool dates, pitted OR 8-10 small dates
2 tsp coconut oil
1/2 tsp pure vanilla extract
Pinch of fleur de sel or Maldon sea salt

Combine all the ingredients in a food processor and pulse.
Spoon nut mixture into tart bases evenly and level with back of a spoon.
Put the tart shells in the freezer to set whilst preparing the filling.

Filling:

1 ripe avocado
1/3 cup dark cocoa
1/2 cup raw sugar
1/4 tsp fleur de sel or Maldon sea salt
5 tblsp coconut oil
1/2 tsp pure vanilla extract or the seeds of 1/2 vanilla bean

Combine all the ingredients in a food processor and pulse until smooth.
Transfer to a piping bag with a decorative tip and fill the tarts or spoon into the tart shells and level off the tops. Put them back in th
e freezer until ready to serve.

*remove the tarts from the freezer 5-10 min before serving