Choc Cherry Ripe Muffins

GF, RSF, NF
Serves: Makes 6 muffins

Ingredients:

3 ripe bananas, mashed
4 large free-range eggs
125 ml (1/2 cup) maple syrup
180 g (1 cup) KEEP IT CLEANER WPI Chocolate Protein Powder
135 g (1 heaped cup) frozen cherries, plus extra, defrosted, to serve
1/4 cup melted coconut oil
1/4 cup arrowroot flour
1/4 cup raw cacao powder
1/4 cup desiccated coconut
2 tsp gluten-free baking powder
1/2 teaspoon salt
Shredded coconut, to serve

Method:

Preheat your oven to 180°C (350°F) and line a large 6-hole muffin tin with paper cases.

Place the 3 mashed bananas in a large bowl, add the eggs and use a whisk to continue to mash and combine well. Add the maple syrup and coconut oil and mix with a spoon until incorporated.

Add the protein powder, arrowroot flour, cacao powder, desiccated coconut, baking powder and salt and mix well to form a thick, chunky batter. Carefully fold in most of the cherries, reserving a small handful to serve.

Pour the muffin batter evenly into the tin, then gently press the reserved berries on top of each muffin. Bake for 20-25 minutes, or until the muffins have risen, are cooked firm on top and a toothpick inserted in the centre comes out mostly clean.

Allow the muffins to cool in the tin for 10 minutes or so before carefully removing them.

Serve with a spoon of the reserved defrosted cherries and shredded coconut and enjoy.

Store leftover muffins in an airtight container in the fridge to enjoy for up to 5 days or freeze for up to 3 months.