Banana & Cacao Muffins

Ingredients

400g ripe mashed banana

1/4 cup Palmyra blossom nectar

1/2 cup any nut or seed butter

1 cup all purpose wholewheat flour or gluten free flour

1 1/2tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 bar of Meraki Cacao Carnival bar – chopped

Splash of plant milk if needed

pinch of sea salt

Method

1. Place paper cases in the muffin tin
2. Preheat oven to 180 degrees centigrade
3. In a mixing bowl add mashed banana, Palmyra blossom nectar, nut butter, flour, cinnamon, baking powder & baking soda & chopped Meraki Cacao bar
4. Add a splash of plant milk to loosen the mix if needed
5. Place a dessert spoon of mix into each muffin case
6. Bake for 20-22 minutes
7. Cool muffins on a wire tray completely before eating