Pumpkin, banana and chocolate muffins
Friday August 20th
I think I’m getting a little obsessed with muffins at the moment and must start trying other desserts. However, they are great as you can just throw anything in there to create as much goodness as you like. Here I’ve thrown in some ground Linseed (Irish Health Oils have now started doing ground Linseed and they are delicious), as well as pumpkin, sesame and whole linseeds for their extra fibre and essential fatty acids (some Omega 3s and a little more Omega 6s)Â and their protein. I’ve added very little sugar and simply used the sweetness of the ripe bananas and a little maple syrup.
As I get more familiar with using certain ingredients, I’ll always try to buy firstly from Cork and then from Ireland. Here I’m using Irish Health Oils ground Linseed and O’Connaill’s gorgeous dark chocolate.
Give them a try!
Pumpkin, Banana and Chocolate Muffins
1/2 a heaped cup of wholegrain flour (I used spelt)
1/2 a cup of white flour (I used spelt)
3 tbsp pumpkin seeds
1 tbsp sesame seeds
1 tbsp linseeds
2 heaped teaspoons of Irish Health Oils ground linseed
1/2 tsp of baking powder
4 squares of O’Connaills 70% chocolate
a pinch of salt
3 very ripe quite black bananas
2 tablespoons maple syrup (I used apple concentrate in this as an experiment and it turned out lovely)
Pre heat over to 180oc fan
Lightly oil a muffin tray (I use a 6 muffin tray)
Mix all of the dry ingredients in a large bowl well with a hand whisk or a wooden spoon.
Mash the bananas very well. Whisk the egg and add the bananas and the maple syrup.
Mix theÂ wet and dryÂ ingredients well.
Scoop out with a tablespoon and place into the muffin tray.
Place in oven for 10 mins and then turn oven down to 160 oC and cook for another 10 mins.
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