These muffins aren't too sweet, and a great option for people who are struggling with a yeast overgrowth or for someone doesn't have a particularly big sweet tooth.
Cacao and panela muffins
Cacao and panela muffins
Emma Aouad
Sweets
Healthy treats
For my chocolate lovers, these are a raw and natural way to ingest chocolate. Cacao (in comparison to cocoa) is a bitter food, great for digestion and liver function.
Unlike other processed sugars like caster, panela is cane sugar boiled down and crystallised making it one of the closest sugars to maintain its natural state and allowing for other nutrients like iron, calcium vitamin C and Vitamin A to be present. Cacao also has a low GI value, meaning you are left feeling fuller for longer.
These muffins also call for banana flour, a wonderful resistant starch providing the gut a great form of pre-biotic material, while also being high in B6 which has many effects on the body including immune health, brain health, sleep regulation, and cardiovascular health.
Hope you enjoy these as much as I do (unfortunately not like my kids... but I'm working on it)
Ingredients
¾ cup plain flour
⅓ buckwheat flour
¼ cup 100% cacao powder
⅓ cup banana flour
⅓ cup panela sugar (plus extra fro garnish)
½ teaspoon bicarb soda
½ teaspoon baking powder
1 cup yoghurt
2 eggs
⅓ maple syrup
1 teaspoon vanilla essence
pinch of sea salt
½ cup almond mylk*
⅓ cup olive oil
cacao nibs for garnish
Directions
Preheat the oven to 180 degrees
To a bowl, add banana flour, plain flour, buckwheat flour, baking soda, bicarb soda, salt, cacao powder and panela sugar and mix together.
In a separate bowl, combine yoghurt, eggs, maple syrup, almond mylk, olive oil, and vanilla essence.
Fold the dry ingredients, into the wet ingredients until well combined and spoon out into mini silicone muffins trays.
Sprinkle cacao nibs and panela on top and pop the trays in the oven.
Bake for 12-15 minutes, checking when they are risen and golden.