Healthy Chocolate Banana Muffins
Healthy Chocolate Banana Muffins that take just 5 minutes to prepare, are so moist, fudgy and totally delicious! Perfect for a breakfast-on-the-go or a lunchbox treat.
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Servings: 12 serves
Calories: 272kcal
Cost: $5
Equipment
- Thermomix (optional)
- Oven
Ingredients
- 3 bananas large, mashed
- 95 g (⅓ cup) greek yogurt
- 85 g (¼ cup) honey
- 2 teaspoon vanilla extract
- 70 g (⅓ cup) coconut oil melted
- 1 egg room temperature
- 220 g ( 1⅔ cup) plain flour
- 1 teaspoon bi-carbonate soda
- 2 tbs cocoa powder
- pinch salt
- 85 g (½ cup) chocolate chips
Instructions
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 ¼ cup of the chocolate chips.
- Divide the mixture equally between the muffin cases (filling to ⅔ 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 ¼ cup of the chocolate chips with the spatula.
- Divide the mixture equally between the muffin cases (filling to ⅔ 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.
Notes
RECIPE NOTES & TIPS:
- I recommend using chocolate baking chips in these muffins, as baking chips hold their shape better when baked than chocolate melts. I use milk chocolate chips in these muffins.
- The answer to keeping your muffins light and soft is not to overmix! It's ok if it appears slightly lumpy. If you mix the batter too much to make it really smooth, the end result is a chewier, denser texture instead of the light, fluffy muffin that you want.
- Also, don't overcook - keep an eye on them towards end of baking time, muffins are ready when they spring back when lightly touched.
- The riper the bananas the better as they certainly become much sweeter as they ripen.
- Use paper cases for your muffins - besides looking pretty, they make it so much easier to remove from the muffin tray, and easier to pop in a lunchbox too.
- Storing your muffins - muffins are always best eaten on the day that you make them, but they will last for a couple of days in an airtight container, either in the fridge or at room temperature.
- Muffins can also be frozen - in a zip-lock bag or an airtight container for up to 3 months - so make a double batch!
Nutrition
Calories: 272kcal | Carbohydrates: 40g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 14mg | Sodium: 115mg | Potassium: 209mg | Fiber: 3g | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 2.6mg | Calcium: 21mg | Iron: 2.3mg
