We love making big batches of muffins as they are the perfect grab-and-go breakfast or snack. This recipe is filled with lots of fruit and fibre and of course a bit of chocolate 😉 Make them even more delicious by smothering in nut butter or chia jam!
When bananas become very ripe they become the perfect ingredient for making cakes or muffins. The naturally sweeten and moisten the mixture. They also have an added nutritional benefit when they turn black. These dark spots contain high levels of something called Tumour Necrosis Factor (TNF) which is proven to fight cancerous cells! So next time you have a bunch of ripe bananas it’s a great excuse to try these out. We also used wholewheat flour and linseed in this recipe to give you lots of fibre and omega-3 fatty acids. The INDI state that 80% of the Irish population don’t eat enough fibre everyday so eating wholegrain foods and adding seeds to your diet is a great way to increase your intake.
*Makes 8-10 muffins
- 3 ripe bananas
- 2 eggs
- 100g greek yogurt
- 2 TBSP maple syrup
- 1 TBSP coconut oil (melted)
- 1 tsp vanilla extract
- 200g wholewheat flour
- 2 TBSP cacao powder
- 1 tsp baking powder
- 50g dark chocolate
- 2 TBSP linseed
- 1/2 tsp salt
- Preheat your oven to 180°C.
- In a large bowl mash the bananas before adding the eggs, coconut oil, maple syrup & vanilla and whisk until well combined.
- Next sift the wholewheat flour into the mixture, this step adds air to make your muffins nice & light!
- Now add in the cacao powder, baking powder & salt and whisk again.
- Chop the dark chocolate into chunks and add them to the mixture along with the linseed.
- Spoon the batter into your muffin tray (if you don’t have muffin cases just grease the tin).
- Cook for 20-25 minutes or until a knife inserted into the centre comes out clean.
- Leave to cool on a wire rack before enjoying.