I hate to admit it, but this year has started to get the better of me at the moment with my exams going on. I can’t wait until next week Thursday when I’m done! Anyone who knows me well knows that when I get stressed out, I bake. And so yesterday, the day before my first exam, the urge struck me and I suddenly just had to make these Choc Banana Muffins. On the one hand, I had ripe bananas begging to be made into something delicious, and on the other, I really felt like chocolate.
I wanted to make the muffins semi-healthy as I’ve been trying to fuel my body with good stuff lately whilst I train for a race I’m running in 3 weeks. I’m an avid follower of Steph Smith and Laura Henshaw on Instagram and Youtube and have always wanted to try out their recipes from their Instagram feed. This muffin recipe is an adaption of their Choc Banana Muffin recipe, as I didn’t have access to the flours and rice malt syrup that they use in theirs and I figured since I’m not gluten intolerant, it should be ok. Check out their recipe here if you are GF though. I also substituted the rice malt syrup for honey, and used chopped dark chocolate instead of chocolate chips.
The muffins turned out really well and were a huge hit among my friends on campus this morning, so I think they might just become a regular thing at home. They have a really great banana flavour and are just the right amount of sweet in contrast to muffin recipes that use tons of sugar. The chocolate pieces are a real treat too! I also entered this recipe on MyFitnessPal, just to get an idea of their nutritional information, and I was presently surprised at the result. Find my screenshots of the nutritional information at the end of the post.
3 ripe bananas
1/3 cup full fat Greek yoghurt
1/2 cup milk
2 tbsp honey
1 3/4 cups self-raising flour
Pinch of salt
1 slab (80g) dark chocolate, chopped into small chunks
Preheat oven to 180C. Grease a 12 cup muffin pan well.
Mash up the bananas in a medium bowl. Add the yoghurt, milk, eggs, and honey to the bananas and mix until well combined.
In a large bowl, mix together the self-raising flour, salt, and chopped chocolate. Pour the wet ingredients into the dry ingredients and mix until everything is incorporated.
Pour the mixture into your greased muffin pan and place in the oven to bake at 180C for 20-22 minutes. The muffins should be golden brown on top and a skewer should come out clean once inserted.
Remove muffins from the oven and allow to cool on a cooling rack before eating.
And there you have it, tasty, (pretty) healthy Choc Banana Muffins to keep you going during the day.
Let me know if you try them and what you think of their texture/flavour! I’d be interested to see what you all think 🙂