Choc Banana Muffins
We love these beelicous muffins made (and topped) with our tasty Choc Honey.
¼ cup Capilano Choc Honey Spread
¼ cup coconut oil, melted and cooled
1 ½ cups self-raising flour
1/4 tsp salt
1 tablespoon rolled oats
3 tablespoons Capilano Choc Honey Spread, to serve
Preheat oven to 180°C (fan forced). Blend or mash 3 bananas, combine with coconut oil and Capilano Choc Honey Spread until well mixed.
In a large bowl, combine flour and salt and then add puree and stir until well combined. Add the egg and stir until just incorporated.
Divide the mixture between the 12 holes of a paper lined muffin tin (filling each to 3/4 full) then top each with a slice of banana and a sprinkle of oats.Bake for 18-20 minutes until a skewer inserted into the batter comes out clean. Set aside to cool.
When ready to serve, dollop a teaspoon of Capilano Choc Honey Spread on top of each muffin. Muffins will keep in an airtight container for 2 days on the counter, 1 week in the fridge or 2-3 months in the freezer.