Nutrition Facts
Banana chocolate muffins
Amount Per Serving
Calories 179
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 18mg6%
Sodium 22mg1%
Potassium 241mg7%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 18g20%
Protein 4g8%
Vitamin A 767IU15%
Vitamin C 1mg1%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Banana chocolate muffins
Healthier than your average bake
Servings: 10
Calories: 179kcal
Ingredients
- 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)
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.
Nutrition
Calories: 179kcal | Carbohydrates: 35g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 22mg | Potassium: 241mg | Fiber: 2g | Sugar: 18g | Vitamin A: 767IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg