Preheat the oven to 200°C lower & upper heat. Prepare 10-12 silicone muffin tins.
Combine dry ingredients in a bowl and mix well.
In a second bowl, crush the bananas until homogeneous. Add the milk, coconut oil and vanilla essence and stir well.
Pour the wet mix into the dry mix and mix briefly. You don’t want to “over stir” the dough, as you may destroy the air bubbles (created by the reaction of the baking powder with the wet ingredients).
Divide the dough among the muffin tins and bake the muffins for 30 minutes or until a skewer comes out dry. Then let the muffins cool completely.
Meanwhile, make the frosting: Mix the Pa’lais Nature with the sugar, the zest and juice of the orange and the spices. Taste and season to your liking. Let it set in the refrigerator.
Once the muffins are completely cooled off: decorate each muffin with a bit of glaze. Finish with some dark chocolate chips.
You can also use paper muffin tins, but then the muffin dares to stick to the paper. In that case, let the muffins cool off completely before detaching them from the paper, which will help prevent stickyness.
220 gr spelt flour (whole wheat can, then it’s a slightly firmer muffin)
2 tsp baking powder
85 gr coconut blossom sugar
40 gr dark chocolate, coarsely chopped
Pinch of salt
3 large or 4 small (overly) ripe bananas (330 gr flesh)
150 ml plantbased milk
3 tbsp melted coconut oil
1 to 2 tsp vanilla essence
1 cup Pa’lais Nature (125 gr)
2 tbsp coconut blossom sugar
Zest of 1 organic orange
1/2 tbsp orange juice
Pinch of gingerbread herbs or gingerbread spices
Extra: 20 gr dark chocolate flakes