gooey choc banana muffins

These healthier versions of the classic chocolate muffin are so gooey and delicious, they could fool anyone! They’re rich, chocolatey, and they melt in your mouth. Not only that, they’re also a source of fibre (because of the wholemeal flour) and flavanols from the cocoa and dark chocolate, which may be beneficial for your heart health.

This recipe makes 12 muffins

What you need:

3 medium ripe bananas

2 eggs

80mL oil

175mL almond milk

150g honey

2 tsp vanilla extract

260g wholemeal flour

60g unsweetened cocoa powder

2 tsp baking powder

pinch of salt

75g dark chocolate (or chopped chocolate)

How to make:

Preheat the oven to 170C and line a muffin tin with muffin cases

Mash the bananas, and add to a bowl together with the eggs, oil, almond milk, honey and vanilla. Whisk well

In a separate bowl, add the flour, cocoa powder, baking powder and salt and stir them together

Pour the wet ingredients into the dry, and fold them together until just combined

Stir through the chocolate chips

Divide the mixture between the muffin cases, and pop the tray in the oven

Bake for around 30 minutes, or until a skewer inserted into the centre comes out almost clean (the time will vary slightly depending on your oven)

Don’t bake them for too long, or they’ll lose their gooeyness!

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely

I recommend leaving out a couple of muffins to enjoy while they’re fresh, and then storing the rest of them in the freezer for a delicious treat later on.

Enjoy!