Servings: 12 muffins
Calories: 150kcal
Cost: $6.50
Equipment
- Muffin tin
- Mixing bowls
- Fork for mashing bananas
- Whisk
- Measuring cups and spoons
- Wire rack for cooling
Ingredients
- 2 pieces ripe bananas
- 100 g whole wheat flour
- 50 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 50 g brown sugar or coconut sugar
- 1 piece egg
- 50 ml skim milk or plant-based milk
- 2 tbsp coconut oil or vegetable oil
- 50 g dark chocolate chips
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease the cups.
- Peel the ripe bananas and mash them with a fork in a large bowl until smooth.
- In another bowl, combine whole wheat flour, all-purpose flour, baking powder, baking soda, and brown sugar, whisking until well mixed.
- In a third bowl, beat the egg, then add the milk and coconut oil. Stir in the mashed bananas and mix until well combined.
- Add the dry ingredients to the wet ingredients and gently fold together until just combined.
- Gently fold in the dark chocolate chips.
- Fill each muffin cup about two-thirds full with the batter and bake for 15-20 minutes until golden brown.
- Allow the muffins to cool for a few minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor and sweetness. Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For freezing, wrap individually and place in a freezer bag; they can last up to 3 months.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 150mg | Fiber: 2g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Let us know how it was!