These banana & chocolate muffins are the perfect mid-afternoon snack. They're soft, sweet and deliciously chocolatey thanks to the dark chocolate chips. If you want to turn them into the perfect breakfast muffin you can swap the chocolate chips for raisins and add a pinch of cinnamon.
- 3 ripe bananas (300g)
- 2 carrots
- 6 tablespoons of almond milk
- 3 tablespoons of melted coconut oil
- 250g plain flour
- 200g coconut sugar
- 1 teaspoon bicarb
- 1 teaspoon baking powder
- 90g dark chocolate chips or raisins
For the topping (optional)
- 1 small bar of dark chocolate, melted
- 1 tablespoon of flaked almonds
- Preheat the oven 190C, fan setting. Line a 12-hole muffin tray with 12 muffin cases.
- Peel the bananas, place into a large mixing bowl and mash with a fork until smooth. Peel and grate the carrots into the bowl and mix well. Add the almond milk and melted coconut oil and mix well until a smooth mixture forms.
- In a separate bowl, mix together the plain flour, coconut sugar, bicarb and baking powder until there are no lumps. Spoon into the mixing bowl with the other muffin ingredients and mix again well until everything comes together.
- Finally, stir through the chocolate chips before dividing the mixture between the 12 cupcake cases.
- Cook for 25 minutes until the muffins have risen and are cooked through. If not, place back in the oven for 5-10 minutes until cooked through.
- For topping; we like to melt a small bar of dark chocolate and drizzle it over the top, before sprinkling with flaked almonds.