Banana Chocolate Muffins with Choc Hazelnut Streusel
2 cup LLWF Baking Mix
3 tbs raw cacao powder
1 ripe banana
1/3 cup coconut oil or 2 heaped tbs firm
½ cup dates
1 tsp vanilla paste
1 capful apple cider vinegar
2 tbs (or the rest of the bag) LLWF Baking Mix
2 tbs shredded coconut
2 tbs hazelnuts
2/3 tbs raw cacao powder
1 tbs coconut oil
1 tbs rice syrup or maple syrup
Preheat oven to 180oc and grease or line a muffin pan with patty cake liners.
Add the baking mix and cacao powder to a large mixing bowl and stir to combine.
Add the banana, oil, eggs and vanilla to a blender and blend until smooth
Add the dates to the blender and pulse until they have been cut up into small chunks.
Add the blended banana mix to the mixing bowl with the baking mix and cacao powder and fold through gently until just combined.
Spoon into the muffin pans and bake for 10 minutes while you make the streusel.
Add all ingredients to the blender and pulse to combine the ingredients and chop the hazelnuts into course pieces.
Remove the streusel from the blender into a bowl to make it easy to quickly sprinkle the mix onto the muffins
At the minutes mark quickly remove the muffins from the oven and sprinkle the streusel on top of each one using up all the mix.
Return to the oven bake for a further 10 minutes or until they spring back when gently pressed.