It’s another Monday! Filled with coffee, carbs and chocolate! Luckily for me, this recipe has two of the things that I’m craving, and I can serve them with a cup of coffee to help chase away some of those pesky little Monday blues.
Whip these up on a Sunday evening, as they last for 4 days, covered and at room temperature, you can store them in the the fridge, that will give you another 2 days.
It’s an easy, on the run snack, and it’s healthy for the little ones, the chocolate is dark, but because of the honey and molasses in here, it’s not bitter!!
Dark Chocolate, Banana and Bran Muffins
180g of oat bran
80ml of low fat milk
200g of mashed banana
2 TBSP of vanilla essence
1 cup of whole wheat flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate soda
1 tsp ground cinnamon
1/4 tsp salt
1 TBSP melted coconut oil
1/4 cup of honey
1/4 cup of molasses
3 TBSP of dark chocolate chips or cut up dark chocolate pieces
Set your oven to 180C and grease a muffin pan
Mash the banana and stir in the oat bran, milk and vanilla extract until fully incorporated, leave to stand for at least 10 minutes.
Mix the flour, baking powder, bicarbonate, cinnamon and salt.
Stir together the molasses, honey and melted coconut oil.
Now add bowl 3 to bowl 2. Mix well, now fold in bowl 1, until just mixed, add 2 TBSP of the chocolate chips and incorporate well.
Divide into ten muffins and place them into the prepared muffin tray.
Top with the remaining chocolate chips.
Bake for 20 minutes or until golden and firm to the touch.
Cool in the pan and then transfer to a wire rack for further cooling.
Place into a air tight container to store.