These are so easy and delicious and will last up to a week in your fridge, so you can double the batch and use them for lunches.
Preheat oven to 160 degrees Celsius.
If the Coconut Oil is solid sit it in warm or hot water until it is melted.
In a large blender (e.g. Thermomix) or large bowl, add all the dry ingredients and pulse or hand mix just till the ingredients are combined. If you're not using a blender, mash the banana by hand.
Add all the wet ingredients (excluding the banana if blending) and hand mix or blend until all combined. If you are using a blender, finally add the banana whole or roughly chopped and blend through with a few pulses until it remains still slightly chunky.
Taste the mix and make sure it is sweet enough, if not add a touch more sweetener to taste.
Line a muffin tray or cake tin with extra coconut oil, and scoop the mix into the tray/tin.
Leave to bake for 30 to 45 minutes or until golden.
Enjoy!
Sorry to say, I altered your recipe a little. Didn’t have enough bananas. Added some cacao bit and walnuts then blitzed it altogether, added some walnuts on top and the end result….to die for.
Cooked in a muffin tin for 25 mina on 160.
Sounds devine Joy, so happy to hear you make your own adjustments too! Cooking is about playing around and having fun with it! 🙂