Choc Banana Muffins

Craving something sweet and satisfying but still packed with wholesome ingredients? These Choc Banana Muffins are perfect for breakfast, snacks or dessert! Made with wholemeal flour, cocoa powder and bananas. Bananas not only add natural sweetness but are also loaded with potassium and fibre, making these muffins a better-for-you choice.

With a moist texture and a hint of chocolate decadence, these muffins are a hit with kids and adults alike.

Ingredients 

Wet Ingredients:

1. 2 ripe bananas, mashed
2. 2 large eggs
3. 1/4 cup melted coconut oil
4. 1/4 cup maple syrup
5. 1/4 cup plain Greek yogurt
6. 1 teaspoon vanilla extract

Dry Ingredients:

1. 1 1/2 cups whole wheat flour
2. 1/4 cup cocoa powder
3. 1 teaspoon baking powder
4. 1/2 teaspoon baking soda
5. 1/2 teaspoon salt

Method

Preheat your oven to 175°C. Line a 12-cup muffin tin with paper liners or lightly grease the cups with coconut oil.

In a large mixing bowl, mash the ripe bananas until smooth.

Add the eggs, melted coconut oil, maple syrup, Greek yogurt, and vanilla extract to the mashed bananas. Whisk until the mixture is well combined.

In a separate bowl, sift or whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.

Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined – avoid over mixing.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Bake for 18-22 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.