These muffins are good, honest food for both the body and soul. They are guaranteed to satisfy any sweet cravings that may plague you whilst simultaneously providing you with belly-filling healthy fats, protein, antioxidants, potassium and vitamin E.
Do not be put off! With such a squeaky clean introduction it is only natural you might assume the finished product be cardboard-like in both taste and texture when in fact quite the opposite is true. These muffins, despite being entirely gluten-free, have a light, fluffy texture. The addition of the banana and blueberries makes them beautifully moist and the chocolate and chia seeds add sweetness and texture.
I have experimented with using several types of nut butter in this recipe with varying results. Almond and peanut butters yield a more tasty muffin while muffins with cashew nut butter were a lot less tasty. I made a deliciously summery batch last week where I stewed nectarines in tangelo juice and added them to the mixture in the place of the blueberries. They were delicious!
I have a lot of hungry mouths to feed so these muffins don’t last much longer than 2 days in our household. If you think they might last longer than this in yours then I would advise you keep them in an airtight container in the fridge. Or alternatively you could freeze them.