Looking for healthy banana muffins to get your day started? These have all the taste of regular breakfast muffins and none of the guilt, you won’t be able to tell the difference! The whole family will love them and won’t even guess they’re a healthy option.
I’ve ‘test-driven’ them on my picky teen, both for breakfast and as an after school snack when the hunger monster attacks. They seem to have his (and his friends) mark of approval and there are never any left!
Try them today! They’re are brilliant, frugal way to use up those over-ripe bananas in your fruit bowl.
Recipe: Healthy Banana Muffins with Chocolate and Coconut
4 very ripe bananas
1/3 cup coconut oil
1/2 cup coconut flour
1/2 cup shredded coconut
1 teaspoon baking soda
90g no added sugar dark chocolate, coarsely chopped
Makes 9 muffns
- Preheat oven to 180C or 160C fan .
- Line 9 holes of a muffin pan with paper cases.
- Whizz the bananas, eggs, oil, flour, shredded coconut, baking soda and salt in a food processor until smooth .
- Transfer to a large bowl then add half of the chocolate and stir until combined.
- Carefully spoon the mixture into the prepared paper cases.
- Top with the remaining chocolate, pushing slightly into batter.
- Bake for 25-30 minutes or until a skewer inserted in the centre of the muffins comes out clean.
- Leave to stand for 5 minutes in the muffin pan.
- Cool on a wire rack (If you get the chance! These always get eaten hot in my house and you have to be quick or there are none left)
This is a super versatile recipe – if you don’t fancy adding the chocolate or coconut, you can leave them out, add in sultanas or dates, or even sw blueberries or frozen cherries for the bananas. I hope you have fun experimenting!