Sunday, 2 October 2016

Banana and chocolate breakfast muffins

  • 1 1/2 cups self-raising flour (you can use wholewheat to make these more healthy)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup of cocoa powder (optional)
  • 3 bananas
  • 1/4 cup honey
  • 1 tablespoon vanilla extract
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1/2 cup yoghurt (I used creme fraiche)
  • 1 tablespoon milk
  • 1/2 cup chocolate chips
  1. Preheat oven to 180 degrees. Line a 12 cup muffin tray with paper liners. In a medium bowl, whisk together flour, baking soda and salt (and cocoa powder if you are using it).
  2. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
  3. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.

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