Chocolate Banana Bread Muffins

Laura Hemmington

This one-bowl recipe for banana muffins is super simple, quick and delicious. With autumn spices, chocolate and sour cherries, these are the perfect, healthy breakfast snack.

Prep Time: 15 minutes
Cooking Time: 25 minutes
Serves: 2

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Ingredients

120g (1 1/3 cup) rolled oats
4 bananas
30g (a scant 1/4 cup) dried sour cherries
1 tbsp maple syrup
1 tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
1 tsp baking powder
Vegan dark chocolate spread (or chocolate squares)
Optional: oil for greasing the muffin tin, if needed

This one-bowl recipe for banana muffins is super simple, quick and delicious. With autumn spices, chocolate and sour cherries, these are the perfect, healthy breakfast snack.

Prep Time: 15 minutes
Cooking Time: 25 minutes
Serves: 2

Method

Heat the oven to 180°C / 350°F / Gas Mark 4.

Blitz the oats in a food processor until you have a flour (you can use wheat flour if you don’t have a food processor).

In a large mixing bowl, mash the bananas with a fork until you have a smooth purée and stir in the remaining ingredients, except the chocolate spread/chocolate.

Half-fill each muffin pocket with the muffin mixture, place ½ a tsp of the chocolate in the centre of each, then cover with the rest of the mix.

Place on the top shelf of the oven and cook for 20-25 minutes.

Recipe provided by http://www.thewholeingredient.com/