I don’t really mean to mock the whole paleo thing, not the least bit because I’ve heard if you are mean to the paleo people they will eat you for breakfast. No, I honestly couldn’t care less what people choose to eat or not eat; it’s entirely their business and not mine. Not sure why they want to eat the food of an ancient age where people generally died at the ripe old age of 25… oh, but read this for a laugh because I did.
Please, when did we start taking food so seriously? When did people become so defensive and evangelical about what they eat? When did food become a lifestyle choice?
For the record, we choose to eat as close to nature as possible about 90% of the time and complete and utter junk about 10% of the time. And my uncle is a QLD cane farmer, so raw, unrefined sugar is the sweetener of choice around here. You could say I have not quit sugar.
I digress. These muffins are full of good stuff and as I make them in a mini-muffin tin, I’m happy to offer them as part of the 90% healthy lunchbox as the 10% junk treat. I’m a huge fan of the taste and texture of things baked using coconut oil, so while you can substitute butter, do try and get your hands on a jar. I think I’m naturally quite paleo.
One last thing: I confess that the choc chips I added to the top before baking were neither paleo-approved, sugar-free nor gluten-free. They are just fattiboomstickalala choc chips. Keeping it real.
Chocolate, banana and zucchini muffins
2 very ripe bananas
1 large zucchini cooked until soft and mashed, drain excess moisture
2 tablespoons coconut oil (you can substitute melted butter if not following a paleotastic diet)
1/3 cup honey
1 teaspoon vanilla extract
1 cup almond meal (substitute flour if no almond meal is forthcoming)
¼ cup plain flour (coconut flour if living the paleo way)
1/3 cup cacao powder (cocoa is okay too)
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 cup chocolate chips (make them mini if you can)
Extra chocolate chips for adding to the top if you want (not essential)
Preheat fan-forced oven to 180°C. Use a non-stick mini-muffin or muffin tin – if your tin is unreliable in the non-stick department (as mine tends to be), spray lightly with some canola or other light vegetable oil.
Beat the bananas and zucchini together until creamy. Add the oil, honey, egg, and vanilla and keep beating until well combined.
Stir through the almond meal, flour, cacao, baking powder and bicarb soda until just combined. Don’t over-stir – these are muffins we’re making! Add in the choc chips at the last minute and evenly distribute them through the mix.
Use a teaspoon to spoon the batter into the mini-muffin tin – you can use a bigger spoon if you are making bigger muffins. Dot each muffin with a few of the extra choc chips.
Bake for about 10 minutes if making minis or about 16 minutes if making maxis. These muffins are much yummier if they are slightly under-cooked. Serve warm if you can, or keep some for the lunchbox. They freeze beautifully for up to a month.
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