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 2/3 cups (220g) plain flour
- 1 tsp bi-carbonate soda
- 2 tbs cocoa powder
- pinch salt
- 1/2 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 1/4 cup of the chocolate chunks.
- Divide the mixture equally between the muffin cases (filling to 2/3 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 1/4 cup of the chocolate chunks with the spatula.
- Divide the mixture equally between the muffin cases (filling to 2/3 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
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 🙂
Hi Catherine, we recommend using the grams measurement listed on the recipe as it’s more accurate than cups.
Light and delicious