Yesterday I found myself once again with a bunch of overly ripe bananas that needed to be put to good use. I’ve overdone the banana bread since being in lockdown so I decided to make these muffins instead! These are so tasty and much healthier than my usual bakes. Perfect for breakfast or a post-workout snack.
One of the fab things about these muffins is you can substitute the fillings for whatever you like. I chose blueberries and dark chocolate chips but you can use other fruits, nuts, raisins etc. You can also swap the cacao powder for cinnamon, nutmeg or even coffee if you fancy. Happy baking!
CHOCOLATE AND BLUEBERRY BREAKFAST MUFFINS
- 200 g Oats
- 3 Ripe Bananas (the riper the better)
- 2 Eggs
- 1 tsp Bicarbonate of Soda
- 60 ml Milk (any is fine, I like oat milk)
- 70 g Honey or Maple Syrup
- 1 tsp Vanilla Extract
- 1 tsp Cacao Powder
- Handful of Dark Chocolate Chips
- Handful of Blueberries
- Pre-heat your oven to 180° and line your muffin tray with cases
- Blend together your bananas, oats, eggs, milk, honey/maple syrup, baking soda, vanilla and cacao powder. Alternatively, if you don't have a blender, simply mix the ingredients together in a large bowl
- Once your ingredients are combined, stir in your blueberries and dark chocolate chips. I never measure fillings – I just chuck a hearty amount in!
- Spoon your batter into your muffin cases. Bake for around 12 minutes or until a skewer inserted comes out clean
- Wait to cool, then enjoy!