Ingredients:

2 cups plain GF flour

1 cup self-raising GF flour

2 cups castor sugar

¼ cup golden syrup

1 cup soy milk

2 extra-large eggs

2 large ripe bananas

1 cup finely chopped walnuts

1/3 cup GFCF/yeast free baking cocoa

1/3 cup GFCF chocolate spread (In Australia I use the “Sweet William” brand chocolate spread)

100g GF dairy free chocolate chopped into small chunks (I use “Sweet William” chocolate)

1 desert spoon of coffee essence

Instructions:

Preheat oven to 200 degrees Celsius

Line large muffin tins with patty pans

Chop up bananas and place in large mixing bowl

Pour in soy milk and both eggs

Use potato masher to mash banana into liquid until all banana is in small chunks

Add chocolate spread and golden syrup and stir mixture until evenly distributed

Add coffee essence and mix in

Add remaining ingredients and stir well until all is mixed thoroughly

Fill muffin spots ¾ of the way with muffin mix

Bake for 40 minutes until skewer comes out clean

Serve with mocha/coffee/hot chocolate!