Recipe: Laura Henshaw's Choc-Banana Muffins

This is one of my favourite Keep It Cleaner recipes of all time. These choc-banana muffins are super easy to make, incredibly delicious and require minimal ingredients. Plus they're a far healthier alternative to the usual banana bread.

Baking is something that brings me joy, and in this time while we're all at home, it's important to find things that make us happy. If you're not normally into baking for whatever reason, I'd encourage you to give these muffins a go - you might be pleasantly surprised with how relaxed you feel. Plus, you'll wind up with a delicious and healthy treat to have with that afternoon cuppa. Enjoy!

Ingredients:

• 3 medium sized ripe bananas
  
• 2 eggs
  
• 2 heaped tbsp of Greek yoghurt
  
• ½ cup of milk of choice
  
• 1 cup of almond meal
  
• 1 cup of flour of choice (GF / plain / spelt)
  
• 1 tsp of baking powder
  
• 2 tbsp of rice malt syrup (or sweetener of choice)
  
• 80gm of dark chocolate chips
  
  

Method:

1. Pre-heat oven to 180 degrees. Line muffin tray with patty pans or coconut oil/butter. Mash up bananas in a large mixing bowl. Add eggs, milk, Greek yoghurt and rice malt syrup to the banana mixture.

2. In a separate bowl combine almond meal, flour, baking powder, and the choc chips. Add the wet mixture to the dry mixture and mix until combined. The mixture should be similar to a normal muffin mix.

3. Bake in the oven for 20-25 minutes or until muffins are cooked through and golden brown on top. Be sure to check with a skewer before removing from the oven.

Notes:

To make this recipe GF; swap spelt flour for GF flour and baking powder for GF baking powder.

As oven temperatures may vary, be sure to check these are thoroughly cooked through before removing from the oven. You may need to leave them in a couple of extra minutes.