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Dark chocolate and banana muffins

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Ingredients

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200g plain flour
1 tsp baking powder
1 tsp ground sweet cinnamon
1/4 tsp ground nutmeg
1 tsp bicarbonate of soda
75g dairy-free butter, melted
1 large egg
125g soft brown sugar
1 tsp vanilla extract
50ml oat milk
3 large ripe bananas, mashed
100g dark chocolate, broken into small chunks

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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.

Features:
    • 30 Mins
    • Serves 10
    • Easy

    Ingredients

    Directions

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    1. Combine the plain flour, cinnamon, nutmeg, baking powder and bicarbonate of soda in a bowl and set aside.

    2. 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.

    3. Fill a muffin tin with 10 cupcake cases and spoon the batter into each one, filling them all the way to the top.

    4. 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.

    5. 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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