* Percent Daily Values are based on a 2000 calorie diet.
Banana chocolate muffins
Healthier than your average bake
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Brunch, Dessert, Snack
Cuisine: British
Servings: 10
Calories: 179kcal
Author: David Atherton
Ingredients
100gdark chocolate (70% cocoa solids)chopped into chunks
130gplain (all-purpose) flour
30gcocoa powder
100gsoft brown sugar
2tspbaking powder
1very ripe bananachopped
30gnatural yoghurt
1large egg
1tspvanilla extract
100gcooked quinoa
50gfinely grated sweet potato
Runny honey, to glaze (optional)
Method
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.