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BAM Cake converter 
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Ingredients:
- 190 g flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 3 large ripe bananas
- 85 g unsalted butter
- 135 g brown or coconut sugar
- 1 large room temperature egg
- 1 teaspoon BAM vanilla paste
- 30 ml milk
- 100 g BAM dark chocolate
Instructions:
1
Preheat the oven to 220°C. Grease a 12 muffin tray with butter or use paper muffin tins.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir to combine.
3
Then mash the bananas. Beat at medium speed and whisk in the melted butter, brown sugar, egg, vanilla paste and milk. Add the dry ingredients to the wet ingredients, then whisk until smooth. Add BAM dark chocolate.
4
Spoon the batter into the baking tray. Bake at 220°C for 5 minutes. Then switch the oven temperature to 180°C and bake for another 16-18 minutes or until a toothpick inserted in the centre comes out clean. Leave the muffins to cool in the tray for 5 minutes, then transfer to a wire rack to cool.
5
The muffins will stay fresh at room temperature for a few days, or up to 1 week if refrigerated. Have a good run!
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