Banana Chocolate Chip Muffins
These Banana Chocolate Chip Muffins will be a winner with everyone in the household. They're super light and fluffy and use no refined sugar. I've swapped out a couple of ingredients to make them healthier like the use of coconut sugar instead of white sugar, spelt and wholemeal flour instead of white flour, and used sugar free chocolate chips instead of normal). They're perfect for the kids lunchboxes, your lunchboxes, afternoon tea with friends or to double and freeze to stock up the freezer.
Author: Wick Nixon
- 3 bananas, ripe, mashed
- ⅓ c coconut sugar
- 100 g melted butter (use coconut oil if dairy free)
- 1 egg
- 2 T milk
- ¾ c spelt flour (or can use standard flour)
- ½ c wholemeal flour
- 1 t baking powder
- 1 t baking soda
- ½ c sugar free chocolate chips or 72% dark chocolate bits
- Grease a 12-hole standard muffin pan or line with paper cases.
- In a bowl, place mashed bananas, coconut sugar, melted butter, egg and milk and stir to combine.
- Add the spelt flour, wholemeal flour, baking powder, baking soda and chocolate chips into the banana mixture and lightly fold the mixture together until just combined. Over mixing will cause the muffins to be heavy and not very light.
- Spoon the mixture into the prepared muffin trays and bake for 15 or 20 minutes or until cooked through when tested with a skewer. Allow to cool for 5 minutes in the muffin trays before turning out onto a wire rack to cool completely.
- Store in an airtight container in the pantry for 2-3 days or they're suitable to freeze. There's no need to defrost them before they go in the kids lunchboxes, by the time they eat them they would have defrosted by themselves.
For other healthy recipes suitable for the whole family, including breakfasts, lunches, dinners, snacks, desserts, the whole works, check out my recipes page.