YUM, these are so good! This recipe was actually substituted from my Mother’s chocolate and banana muffins recipe (containing lots of sugar/butter) and I switched the original ingredients with healthier options such as coconut oil and rice malt syrup. To be honest, these taste just as good if not better – especially knowing they’re guilt free! My Mother even said this is her absolute favourite recipe to date. A VERY big call. And I would definitely agree, even though I know I say that about everything I make (I can’t help it, they taste so good!)

The texture of these blondies is truly perfection when not overbeaten (a bad habit of mine), make sure you beat this mixture very lightly for the ultimate blondie fluffiness! Banana and chocolate is always a winning combination, but when you add a teaspoon of cinnamon it becomes even better. Hope you enjoy!

INGREDIENTS

2 cups wholemeal or whole wheat flour (gluten free flour will also work)

2 tsp baking powder

1 tsp cinnamon

1 cup rice malt syrup

3 tsp coconut oil

2 mashed bananas

1 cup almond milk

2 eggs

A large handful of dark chocolate chips or cacao nibs.

METHOD

• Preheat oven to 180°C and line a rectangular baking pan with baking paper.
• In a large bowl, mix all the dry ingredients lightly except dark chocolate chips.
• In a separate large bowl, combine all the wet ingredients together until mixed well and add to dry ingredients. Mix lightly and fold chocolate chips through.
• Pour mixture into baking pan and place in oven for 25 minutes.Let cool and serve hot or cold (I love this hot!) and you have the perfect blondies – yum!