Healthier banana choc chip muffins
Print Recipe(When adjusting servings round up or down to suit the ingredients and your desired taste)
Equipment
- 12 medium-cup muffin tray
- 12 medium-sized paper muffin cases
- 1 Stand mixer or large bowl
- 1 Small bowl
- 1 Large bowl
Ingredients
- oil spray
Dry ingredients
- 2 cups / 300 g flour or gluten-free flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ½ tsp cinnamon
Wet ingredients
- 2 ripe bananas
- ⅓ cup / 80 ml olive oil
- ½ cup / 125 ml maple syrup or honey
- 2 eggs room temperature
- ½ cup / 125 g Greek yoghurt
- 2 tsp / 10 ml vanilla extract
- 70 g chocolate chips
Instructions
Before you start
- Preheat the oven to 200 °C. Spray a 12-cup muffin tin with oil spray or line it with 12 muffin cases.
Dry ingredients
- In a stand mixer or large mixing bowl, combine 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp sea saltand ½ tsp cinnamon.
Wet ingredients
- Mash 2 ripe bananas in a small bowl. In a separate large bowl, beat ⅓ cup olive oil and ½ cup maple syrup. Add eggs one at a time, beating until light and fluffy. Add the mashed banana, ½ cup Greek yoghurt and 2 tsp vanilla extract and gently stir until just combined.
Make batter
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined (a few lumps are ok). Gently fold 70 g chocolate chips into the batter and stir to combine.
Bake muffins
- Spoon the batter evenly between the 12 muffin cups. Bake the muffins for 18-22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Cool muffins
- Place the muffin tin on a wire rack to cool. You might need to run a knife along the outer edge of the muffins to loosen them from the pan if not using muffin cases.
Notes
Nutrition
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.