Banana Chocolate Muffins

Indulge in the perfect blend of rich dark chocolate and sweet, ripe bananas with these delicious Chocolate Banana Muffins. These muffins go well as a quick breakfast on the go or a lovely afternoon treat paired with your favourite cuppa. Wholesome and hearty, each bite is a balance of nutritious wholemeal flour, warm spices and the irresistible allure of dark chocolate.

Makes 12 muffins

Ingredients;

250 grams of wholemeal bread flour

100 grams of dark chocolate chips/chunks or roughly chop chocolate

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

115 mls of olive oil

100 grams dark brown sugar

2 eggs

80 grams of plain yogurt

4 mashed bananas

1 teaspoon vanilla extract

12 teaspoons of mixed seeds

12 teaspoons of smooth peanut butter (optional)

Method

Preheat the oven to 180C. Line a muffin tin with paper cases or re-useable cases if you have. Set aside.

Beat the olive oil and sugar together until smooth.

Add the eggs in one at a time, beating well after each addition.

Beat in the yogurt, mashed bananas and vanilla extract until combined.

Next, add wholemeal bread flour, cinnamon, nutmeg, ginger, salt and baking powder. Mix until combined.

Scoop the batter evenly into the muffin cases.

Once the batter is in each muffin case, dollop 1 teaspoon of peanut butter onto each muffin and swirl through (if using) and top each muffin with 1 teaspoon of mixed seeds.

Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool for 5-10 minutes and enjoy!

Cover and store muffins at room temperature for 2 days or in the refrigerator for up to 1 week