This recipe was born from a bit of a shameful story! I’m part of a healthy challenge at work where we are counting our activity for a steps challenge. My lovely colleague brought in fruit to encourage us to eat healthy in the office. The bananas went ripe a bit too quickly and, with a little encouragement, I took them home to make banana bread. So what started life as an effort to eat healthy turned into cake!
I didn’t have a lot of time to bake that night so I decided to make banana bread muffins rather than a large cake to cut down on the cooking and cooling time. The sharpness of the raspberries perfectly compliment the sweet banana and dairy free chocolate.