“If you are looking for a quick, no-faff, healthy baked treat, these could be your answer,” says David Atherton, winner of The Great British Bake Off 2019. “The building blocks for these cakes are not just butter and sugar, but banana, sweet potato, yoghurt, olive oil and cooked quinoa.”
Banana chocolate muffins
- 100 g dark chocolate (70% cocoa solids) chopped into chunks
- 130 g plain (all-purpose) flour
- 30 g cocoa powder
- 100 g soft brown sugar
- 2 tsp baking powder
- 1 very ripe banana chopped
- 30 g natural yoghurt
- 1 large egg
- 1 tsp vanilla extract
- 100 g cooked quinoa
- 50 g finely grated sweet potato
- Runny honey, to glaze (optional)
- Preheat the oven to 200°C fan (220°C/425°F/gas mark 7). Prepare a muffin tray either by greasing or filling 10 holes with paper cases.
- Add the chocolate to a mixing bowl with the flour, cocoa, sugar, baking powder, and toss together. Blend the banana, yogurt, oil, egg, vanilla and quinoa until smooth, then add to a bowl with the sweet potato. Combine the wet and dry ingredients with a wooden spoon until just mixed, then divide between the paper cases or muffin tin holes.
- Bake for five minutes, then reduce the oven temperature to 150°C fan (170°C/325°F/gas mark 3) and bake for a further 12-15 minutes, or until a toothpick inserted in the centre comes out clean. If you like, glaze the tops with honey while they’re still a little warm. Best eaten fresh but stored in an airtight container will last for up to five days.
Good To Eat by David Atherton, photography by Ant Duncan, is published by Hodder & Stoughton.
- Amazon Kindle Edition
- Atherton, David (Author)
- English (Publication Language)
Last update on 2021-09-21 / Affiliate links / Images from Amazon Product Advertising API