2 medium ripe bananas
3 tbsps. coconut flour
¼ cup raw cacao powder
¼ tsp baking soda
¼ tsp Himalayan salt
¼ cup coconut oil
¼ cup maple syrup
Preheat oven to 180°c.
Mash the bananas in a medium sized bowl, adding the eggs, coconut oil and maple syrup, and mixing until combined. Then, using a wooden spoon, gently fold through the coconut flour, raw cacao, baking soda and salt.
Place mixture into large muffin trays, (lightly rubbed with coconut oil) or lined with paper patties, filling ¾ of the way to the top. Mini muffins trays work really well too and the mini ones are a great size for sharing.
Bake in the oven for approximately 15-20 mins. They are cooked when they spring back when lightly touched in the centre. Allow them to cool for 10 minutes or so before serving. Store in an airtight container after they have completely cooled on a wire rack.
As the weather cools, and we find ourselves reaching for comfort food, try these as a healthier alternative to those processed snacks.