- 2 large eggs, beaten
- 140g rice flour (1 cup + 1 tbsp)
- 2 tbsp cocoa powder
- 2 tbsp honey
- 120 ml light extra virgin olive oil (1/2 cup)
- 2 very ripe bananas mashed (or 3 if they’re on the small side)
- 1 tsp baking powder
- coconut oil, for greasing tin
Pre-heat oven to 180C/160C fan/ 375F. Grease muffin tin with coconut oil (or anything).
Beat eggs until light, then fold in the flour, followed by cocoa powder, honey, olive oil and mashed bananas. Finally, add the baking powder and mix until just combined.
Divide the mixture into the muffin tin filling ⅔ of each mould.
Bake in the oven for about 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven, allow to cool slightly, then remove the muffins and serve at room temperature.
NB: you can use plain flour instead of rice flour for non-GF version