Soft banana muffins with a plum jam center and chocolate topping.
12 pcs
🔹 12 pcs 🔹 oven top-bottom, 200 °C, 18 min
🧁 Muffins
2 very ripe bananas ½ cup oil 1½ cups flour (I used spelt cake flour) 1 tbsp xylitol 1 heaping tsp baking soda a pinch of salt lemon flavoring to taste 3–4 tbsp water homemade plum jam
Blend the bananas with the oil. Add everything except the jam. Mix with a whisk until combined (add enough water to get a thick paste-like consistency).
Spoon one tablespoon of batter into each muffin liner (I use metal molds lined with paper cups and place them on a rack). Add half a teaspoon of plum jam into the center and cover with another spoonful of batter.
Place in a preheated oven (top–bottom heat, 200°C) and bake for 18 minutes. Remove from the oven and let cool.
🍫 Glaze and toppings
½ tbsp coconut oil ½ bar dark chocolate shredded coconut sugar hearts
Melt the broken chocolate with the coconut oil in a bowl over a water bath (use a bowl that makes dipping the muffins easy). Let it cool slightly.
Dip the muffins in the chocolate glaze and sprinkle with coconut and sugar hearts. Set aside until the glaze fully hardens.
Enjoy! 💙