Choc banana & chia muffins
Every weekend I make a baked item for the week ahead (that I freeze) to have on hand for after school snacks etc. I don’t fixate on it being ‘healthy’ but I do make better for you swaps like using fruit for natural sweetness to keep added sugar down and using wholemeal flour to boost fibre.
Ingredients
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2 large (or 3 small) ripe bananas, well mashed
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1 large egg
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80ml macadamia or olive oil
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2 tbs raw sugar
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2 tbs chia seeds
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45g desiccated coconut
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300g wholemeal spelt flour (or regular plain or wholemeal flour)
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2 tsp baking powder
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1 tsp cinnamon
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180ml milk of choice
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80g chocolate, chopped
Method
1 Preheat oven to 180°C. Lightly spray a 12- hole 80ml (⅓ cup) capacity muffin tin with oil.
2 Place banana in a large bowl and mash. Add the egg and oil and whisk to combine.
3 Add sugar, chia seeds and coconut. Sift in the flour, baking powder and cinnamon. Stir in milk until just combined (adding a little extra milk if required, will depend on size of bananas). Stir through chocolate.
4 Divide mixture between prepared muffin holes, bake in preheated oven for 18 minutes or until golden and firm to touch. Remove from oven and set aside to cool for 5 minutes, then transfer to a wire rack and set aside to cool completely.
Tips/hints
Muffins can be kept in an airtight container for 3-4 days or frozen for up to 2 weeks.
