Chocolate Chunk Banana Bread Muffins


Today I'm sharing another bake for you all. Probably the most frequent thing and comforting thing I make, banana bread. With the addition of my peanut butter praline bars for a cheekier cheerier start to the day or addition to your afternoon snack or dessert.


335g really ripe mashed bananas

200g ground almonds

35g buckwheat flour

3 tbsp ground flaxseeds

0.5 tsp bicarbonate of soda

9 tbsp nut milk

1 tsp vanilla extract

2 tbsp maple syrup

40g coconut oil, melted

2 peanut butter praline bars, cut into small chunks


Preheat the oven to Gas mark 5 and line a muffin tray with cases.

Mash the bananas together in a large bowl with the back of a fork until smooth.

Pour in the almonds, flour, flax and bicarb and mix well.

Add the milk, vanilla, maple and coconut oil.

Stir to combine.

Fold through the chocolate chunks and then divide the mixture evenly between the 12 cases.

Bake for 30 minutes – until golden on top.

Pop the muffins on a wire rack to cool.

Enjoy for breakfast or as a snack or pudding. Perfect warm with nice cream, peanut butter and more melted peanut butter praline bars.

Leitchy xx