Ingredients
VEG, DF Options 
30 minutes 
12 Muffins
- 3 large overripe bananas, mashed
- 3 eggs
- 1 tsp vanilla extract
- ⅓ cup olive oil
- 1 cup milk of your choice (I used drinking coconut milk)
- ¾ cup coconut sugar (or raw or brown sugar)
- 2¼ cup spelt flour (or plain flour)
- 1 tsp of baking powder
- ½ tsp bicarb soda
- Pinch sea salt
- 1 tbs apple cider vinegar
- ⅓ cup thick natural yoghurt or coconut yoghurt
- 150g dark chocolate, roughly chopped (or ⅓ cup cacao nibs or ¾ cup raisins or ¾ blueberries)
Vanilla Cream Cheese Frosting (if using)
- 500g cream cheese
- 3 tbs pure maple syrup
- 1 tbs vanilla extract
- Pinch sea salt
- Dark chocolate, finely chopped
- Fresh banana, sliced
Method
Muffins
- Preheat oven to 180C/350F (fan-forced).
- Mash the bananas in a large mixing bowl.
- Add the eggs, milk, vanilla, and olive oil and whisk to combine.
- Fold in the flour, sugar, baking powder, baking soda, sea salt, apple cider vinegar, natural yoghurt, and dark chocolate.
- Line a 12 hole muffin tray with 12 large patty pans.
- Scoop the mixture into the patty pans. I find it easiest to use a ladle.
- Bake at 180C/350F (fan-forced) for 20 minutes.
- Remove from the oven and set aside to cool slightly.
- Serve the muffins warm as they are OR for something a little more extravagant, cool completely and serve topped with vanilla cream cheese or thick yoghurt, fresh banana, and dark chocolate. Enjoy!
Vanilla Cream Cheese Frosting (if using)
- Combine the cream cheese, maple, vanilla, and sea salt in a stand mixer with the paddle attachment and beat until smooth.
- Top each cooled muffin with a dollop of cream cheese mixture, some fresh banana slices and chocolate flakes.
