Choc Swirl Muffins

These are light and super tasty, plus much higher in fibre and lower in sugar than a regular muffin. They freeze super well too so are great to have on hand for the lunchbox, breakfast on the run or a mid-morning snack.

Ingredients:

  • 1/3 cup oil (e.g. Canola/Rice bran/Olive)
  • 1/3 cup honey or maple syrup or brown sugar
  • 2 eggs
  • 1 cup mashed bananas (approx 2 large ones)
  • 1/4 cup unsweetened/natural yoghurt or sour cream
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon & ½ tsp mixed spice (or 1 tsp of either if you don’t have both)
  • 3/4 cup high grade, wholemeal or alternative flour of your choice
  • 1 1/4 cups rolled oats
  • 1/2 cup coconut desiccated coconut
  • 2 tbsp chia seeds (optional)
  • 2 tbsp cocoa powder
  • Optional: Small handful of chocolate chips/chunks

 

How to make:

Preheat oven to 170 degrees celsius and put muffin liners into a 12 hole muffin tray. I like to use silicon muffin liners as they are reusable and avoid the muffins sticking to paper!

The QUICK method:  Using a food processor

1) Put oil, honey, eggs, bananas and yoghurt into the food processor and blend ingredients together (I have used my fabulous Kenwood Multipro Excel). This is the ideal method if you want to use frozen bananas which can be added without defrosting them first, they just need chopping up before putting into the food processor.

2) Add the rest of the ingredients to the food processor (apart from the cocoa power) then blend together until all ingredients are combined.

3) Fill the 12 muffin cases half full with mixture then add the cocoa powder to the remaining mixture in the bowl and stir it through, then spoon the rest of this choc mixture on top and make a swirl with the end of a spoon to give a mixed white and brown effect. You can swirl in a few chocolate chips on top at this point if you like.

4) Bake for 15 mins, or until golden brown and a skewer inserted into the centre comes out clean. Enjoy!

 

The ‘make it by hand’ method: 

1) In a large bowl, beat the oil and honey/maple syrup together with a whisk or a fork. Mash the bananas and add along with the eggs and yoghurt – beat well.

2) Add the baking soda, baking powder, vanilla, spices and whisk to blend.

3) Stir in the flour, oats, coconut and chia seeds (if using) until combined. It won’t be a smooth mixture – lumps are normal!

4) Fill the 12 muffin cases half full with mixture then add the cocoa powder to the remaining mixture in the bowl and stir it through, then spoon the rest of this choc mixture on top and make a swirl with the end of a spoon to give a mixed white and brown effect. You can swirl in a few chocolate chips on top at this point if you like.

5) Bake for 15 mins, or until golden brown and a skewer inserted into the centre comes out clean. Enjoy!

 

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