Chocolate Banana Berry Muffin

Ingredients

• 1/4 very ripe banana, mashed (30 g)
• 1 large egg
• 1 1/2 tsp (7.5 ml) coconut oil, melted
• 1 1/2 tsp (8 g) unsweetened coconut yogurt
• 1/4 tsp vanilla extract
• 1 1/2 tbsp (10 g) almond flour
• 1 1/2 tsp (6 g) coconut flour
• 1 tsp (2 g) unsweetened cocoa powder
• 1/4 tsp sodium-free baking powder
• Pinch each of bicarbonate of soda and sea salt
• 1 tsp (4 g) low-carb sweetener
• 1 tbsp (13 g) dark cherries, halved

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Method

1. Preheat oven to 200°C (400°F) and line one cup of a standard muffin tin.
2. Whisk the banana, egg, coconut oil, yogurt, and vanilla until no lumps of banana are left.
3. Mix the almond flour, coconut flour, cocoa, baking powder, bicarbonate of soda, salt, and sweetener, then fold into the wet mixture in as few strokes as you can.
4. Fold in the cherries and fill the cup three-quarters full.
5. Bake for 5 minutes at 200°C (400°F), then lower to 175°C (350°F) and bake for 15–17 minutes more, until a skewer comes out clean. Cool for 10 minutes in the pan.