Cacao Banana Muffins

1 1/2 cups almond meal
1/2 cup coconut palm sugar
1 tbsp cacao powder
1 tsp baking soda
1 tbsp ground flax sees (linseed)
1 tbsp agave nectar
1/2 cup ripe banana, I usually keep few in the freezer for recipes
1/2 cup grated pear
1 egg

Heat oven to 175C or 350F

In a bowl or measuring glass, mash ripe banana and then add the grated pear. In a separate bowl, mix dry ingredients together and add mash banana, pear and egg. Stir through.  Line muffin pan with liners and use a spoon to drop mixture into liners. Fill almost to the top.

Cooking times will vary; this recipe will make approximately a dozen mini muffins. This is a tester recipe and I have only made mini and medium muffins. I will update when testing is complete, but so far feedback has been good…

·         small muffins take about 20 mins
·         medium about 30
·         large about 45 mins

Check muffins when you start to smell them cooking, tops should be firm when touched, not still mushy inside. Set and let cool for as long as you can resist eating them… Enjoy!