Banana chocolate muffins
Prep
10 min
Cook
20 min
Serves
12
Skill
Vegetarian
Prep
10 min
Cook
20 min
Serves
12
Skill
These muffins are moist, high in fibre and full of flavour. A great treat to share with family and friends and a perfect way to use up any leftover chocolate!
Ingredients
- 1 cup wholemeal plain flour
- 1 cup white self-raising flour
- 1 tsp baking powder
- ½ tsp bicarb soda
- 1 tsp ground cinnamon
- 1/3 cup light brown sugar (optional)
- 2 very ripe medium bananas, mashed
- 1 egg
- ⅓ cup canola oil
- ¾ cup buttermilk
- 12 (85g) solid dark or milk chocolate squares or mini chocolate eggs
Nutrition per serving
912 kJ
energy kj
4 g
protein
3 g
saturated fat
2.1 g
dietary fibre
27 g
carbohydrate
9 g
sugars
180 mg
sodium
Method
- Preheat oven to 180°C. Grease a 12-hole (½-cup capacity) muffin pan or line with paper cases.
- Whisk flours, baking powder, bicarb soda, cinnamon and sugar in a large bowl.
- Whisk bananas, egg, oil and buttermilk together in a separate jug. Make a well in the centre of the dry ingredients. Add banana mixture. Using a large metal spoon, stir until just combined (do not over mix).
- Half fill muffin holes with half of the mixture. Add a chocolate square or mini egg to each. Spoon over remaining mixture. Bake for 18-20 minutes or until golden and firm to touch. Cool in tins for 5 minutes. Transfer to a wire rack to cool slightly and serve warm.
- 1 cup wholemeal plain flour
- 1 cup white self-raising flour
- 1 tsp baking powder
- ½ tsp bicarb soda
- 1 tsp ground cinnamon
- 1/3 cup light brown sugar (optional)
- 2 very ripe medium bananas, mashed
- 1 egg
- ⅓ cup canola oil
- ¾ cup buttermilk
- 12 (85g) solid dark or milk chocolate squares or mini chocolate eggs
Nutrition per serving
912 kJ
energy kj
4 g
protein
3 g
saturated fat
2.1 g
dietary fibre
27 g
carbohydrate
9 g
sugars
180 mg
sodium
- Preheat oven to 180°C. Grease a 12-hole (½-cup capacity) muffin pan or line with paper cases.
- Whisk flours, baking powder, bicarb soda, cinnamon and sugar in a large bowl.
- Whisk bananas, egg, oil and buttermilk together in a separate jug. Make a well in the centre of the dry ingredients. Add banana mixture. Using a large metal spoon, stir until just combined (do not over mix).
- Half fill muffin holes with half of the mixture. Add a chocolate square or mini egg to each. Spoon over remaining mixture. Bake for 18-20 minutes or until golden and firm to touch. Cool in tins for 5 minutes. Transfer to a wire rack to cool slightly and serve warm.