Healthy Chocolate Banana Muffins

• servings: 12 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

3 bananas (large, mashed)

95 g (⅓ cup) greek yogurt

85 g (¼ cup) honey

2 tsp vanilla extract

70 g (⅓ cup) coconut oil (melted)

1 egg (room temperature)

220 g ( 1⅔ cup) plain flour

1 tsp bi-carbonate soda

2 tbs cocoa powder

pinch salt

85 g (½ cup) chocolate chips

Directions

Conventional Method

Preheat oven to 190 degrees celsius (fan-forced). Line a 12-hole muffin tin with muffin cases.

Mash the bananas in a bowl.

Add the greek yoghurt, honey, vanilla extract, melted coconut oil and egg and whisk until well combined.

In a separate bowl, sift the plain flour, bi-carb soda, cocoa powder and salt. Stir to combine.

Make a well in the centre of the dry ingredients and pour in the wet mixture.

Very gently fold the mixture with a spatula until just combined (don't over-mix the ingredients).

Fold through 1/4 cup of the chocolate chips.

Divide the mixture equally between the muffin cases (filling to 2/3 of the way).

Sprinkle the remaining chocolate chips over the top.

Bake for 15 minutes or until cooked through.

Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Thermomix Method

Preheat oven to 190 degrees celsius (fan forced). Line a 12-hole muffin tin with muffin cases.

Place the banana into the TM bowl. Mix for 5 seconds on Speed 6. Scrape down the sides and repeat.

Add the greek yoghurt, honey, vanilla extract, melted coconut oil and egg and mix for 25 seconds on Speed 4, or until well combined.

Add the plain flour, bi-carb soda, cocoa powder and salt. Mix for 5 seconds on Speed 4. Scrape down the sides of the bowl and repeat for a further 2-3 seconds or until just combined (don't over-mix the ingredients).

Fold through 1/4 cup of the chocolate chips with the spatula.

Divide the mixture equally between the muffin cases (filling to 2/3 of the way). Sprinkle the remaining chocolate chips over the top.

Bake for 15 minutes or until cooked through.

Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

• Calories: 272 kcal
• Total Fat: 10 g
• Saturated Fat: 8 g
• Cholesterol: 14 mg
• Sodium: 115 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 5 g