I’m more than a little obsessed with Chia Seeds right now. I love the pudding texture they give you when you soak them for a little bit. The recipe here called for almond milk but I felt that coconut milk makes the pudding even thicker and creamier.
This is a breakfast for serious dessert aficionados. The combination of the honey smashed bananas with the deep, dark chocolate chia swirls is intense. If you’d like to layer the 2 components more clearly then stick your cup in the fridge after pouring in the chia mixture and let it set for another 15 minutes. Then add the banana on top. I prefer just glopping all of it together.
Recipe adapted from A Beautiful Mess
What you’ll need:
1 ripe banana
2 teaspoons honey (or whichever sweetener you prefer)
1/4 cup chia seeds
1 cup almond milk
1 1/2 tablespoons cocoa
1/4 teaspoon salt
1/2 teaspoon cinnamon
1. Mix together cocoa, chia seeds, almond milk and cinnamon in a small bowl. Refrigerate for 45 minutes, stirring the porridge once in the middle.
2. Blend the honey and banana together.
3. Pour chia pudding into a mug and spoon the smashed banana on top.
Recipe adapted from Kevin and Amanda
What you’ll need:
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
½ cup granulated sugar
1 large egg
½ cup mashed banana (about 1 medium banana)
¼ cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons peanut butter
1/4 cup + 1 tablespoon powdered sugar
1-2 tablespoons milk
½ cup chocolate chips or chunks of chopped chocolate
1. Preheat oven to 180 C. Line the cupcake tray with muffin liners.
2. In a small bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
3. In a medium bowl, whisk together sugar and egg. Then add banana, oil, and vanilla extract, mixing until thoroughly combined. Stir in the flour mixture, stirring until there are no lumps.
4. Pour batter into muffin tray and bake for 12 -15 minutes. Do the toothpick taste, once your toothpick is out clean take the cupcakes out and let cool.
5. Whisk together peanut butter and 1/4 cup powdered sugar. Slowly add 1 tablespoon milk, whisking constantly until you get a smooth frosting. Add remaining tablespoon of milk and / or sugar if needed to get the right consistency.
6. Dip the top of each cupcake into the frosting and transfer to a wire rack. Then dip the top of each cupcake into the chocolate chips and press to coat.