Dark chocolate and banana muffins
A healthy treat to satisfy any sweet craving. You can substitute the chocolate for dried fruit or nuts if you want to make it even more healthy, but good quality dark chocolate is rich in minerals, such as iron and magnesium, and studies show it can lower the risk of heart disease.
Ingredients
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200g
plain flour
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1 tsp
baking powder
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1 tsp
ground sweet cinnamon
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1/4 tsp
ground nutmeg
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1 tsp
bicarbonate of soda
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75g
dairy-free butter, melted
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1
large egg
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125g
soft brown sugar
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1 tsp
vanilla extract
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50ml
oat milk
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3
large ripe bananas, mashed
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100g
dark chocolate, broken into small chunks
Directions
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Combine the plain flour, cinnamon, nutmeg, baking powder and bicarbonate of soda in a bowl and set aside.
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In a stand mixer, beat the egg with the butter, brown sugar, vanilla extract and oat milk. Pour the dry ingredients into the wet ingredients, then fold through the mashed banana and whisk until combined.
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Fill a muffin tin with 10 cupcake cases and spoon the batter into each one, filling them all the way to the top.
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Sprinkle 10g of chocolate chunks on top of each muffin and bake in a preheated oven at 200C for 20-25 minutes until golden and a skewer inserted into the middle comes out clean.
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Leave to cool for 5 minutes, before transferring to a wire rack. Keep at room temperature and they’ll stay fresh for 3 days. They also freeze really well.
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