Healthy Banana & Double Chocolate Chunk Muffins that take just 5 minutes to prepare, are moist and totally delicious! Perfect for a breakfast-on-the-go or a lunchbox treat.
I bet you didn't expect to see healthy muffins on the blog today, right!!?? See, I have to keep you on your toes! Just joking! While I'm usually a big, BIG fan of the whole sugary-fat-laden-mega-muffins-thing, there's a time in every girls life when you have to stop and think... I need a healthy muffin!
But not just any healthy muffin... a healthy muffin that's filled with greek yoghurt, banana, honey and coconut oil. I told you these were a healthier muffin!
Ok, ok so life would be very boring if they were completely healthy, so just to keep things interesting, I did add a few chocolate chunks. But it's dark chocolate (which according to the news last week, is super good for you - totally my kind of news story).
Anyway, these healthy banana & double chocolate chunk muffins are still deliciously moist and full of flavour. Just like your usual sugarific muffins.... but totally guilt-free (not that I think anyone should ever, EVER feel guilty about eating a muffin - but you know what I mean!).
So there you have it... the perfect alternative when you 'neeeeed' a muffin in your life (umm.. always), but want to keep things nice and light and healthy. Delicious!
Healthy Banana & Double Chocolate Chunk Muffins
Ingredients
- 3 bananas large, mashed
- ⅓ cup (95g) greek yogurt
- ¼ cup (85g) honey
- 2 tsp vanilla extract
- ⅓ cup (70g) coconut oil melted
- 1 egg
- 1 ⅔ cups (220g) plain flour
- 1 tsp bi-carbonate soda
- 2 tbs cocoa powder
- pinch salt
- ½ cup chocolate chunks
Instructions
Conventional Method
- Preheat oven to 190 degrees celsius (fan-forced). Line a 12-hole muffin tin with muffin cases.
- Mash the banana 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 ¼ cup of the chocolate chunks.
- Divide the mixture equally between the muffin cases (filling to ⅔ of the way).
- Sprinkle the remaining chocolate chunks 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. Line a 12-hole muffin tin with muffin cases.
- Place the banana into the TM bowl. Mix on Speed 6 for 5 seconds. Scrape down the sides and repeat.
- Add the greek yoghurt, honey, vanilla extract, melted coconut oil and egg and mix on Speed 4, 15 seconds or until well combined.
- Add the plain flour, bi-carb soda, cocoa powder and salt.Mix on Speed 4, 5 seconds. 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 ¼ cup of the chocolate chunks with the spatula.
- Divide the mixture equally between the muffin cases (filling to ⅔ of the way). Sprinkle the remaining chocolate chunks 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
Catherine
Hi, can I just clarify the amount of flour required? I used 1 2/3 cups as stated, however my this amount weighs around 290g.. Much more than the 210g stated. Thank you 🙂
Lucy
Hi Catherine, we recommend using the grams measurement listed on the recipe as it's more accurate than cups.
Rachael
Light and delicious
Katrina
Any substitute for banana? My kids won’t go near them if they suspect
Lucy
Hi Katrina, I'd try a different muffin recipe instead (one without banana)! You can find all my sweet muffin recipes here: https://bakeplaysmile.com/recipes/sweet-breads-muffins/