So I just came back from London and I already want to go back.
My best friend and I had a little four day trip to the capital that involved lots of walking, sightseeing, Harry Potter-based fangirling and loads of great food. All the photos from our trip are slowly being uploaded to my Facebook and Instagram pages if you fancy a look. We had a great time, and I think we’re both a little sad to be home, especially as it means going back to work and uni.
I managed to brighten my day a little before my first lecture of 2016 with a little baking. Because of my absence, we ended up with a bunch of browning bananas, not so great for eating but perfect for baking with. So I decided to continue this month’s theme of delicious and nutritious food without cutting calories or fat or carbs or whatever the media is telling you is giving you cancer. Today’s bake took the form of Healthy Chocolate Chip Banana Muffins.
These new goodies are made with olive oil, wholemeal flour and oats to give them a little “health” boost while still tasting delicious. They aren’t designed to make you lose weight and they definitely aren’t a “superfood”, they just allow you to eat a tasty sweet baked product while injecting your body with a little fibre, healthy fat and fruit!
To make these lovely little things you’ll need to start by preheating your oven and greasing the insides and tops of one or two 12-hole muffin tins with some oil. I chose not to use muffin/cupcakes cases for these just in case they stuck to the inside of the cases, and greasing the tops of the tins prevents any of the lovely muffin tops from sticking to the tin. The mixture can make 12-16 muffins, I got about 15 medium-sized ones from my batch.
You’ll then need to mix together your flour, oats, cinnamon, baking powder and salt in a medium bowl.
In a separate large bowl, whisk together your oil, syrup/honey, vanilla, eggs, and milk until smooth.
Add the mashed banana and dry ingredients into the large bowl of wet ingredients and stir until just combined.
Add and gently mix through the chocolate chips. The lovely lovely chocolate chips.
Scoop the mixture evenly into 12-16 holes in your muffin tin(s) and bake in the preheated oven for until risen, firm and a skewer inserted into the centre can be cleanly removed.
Allow the muffins to cool in the tins for 5-10 minutes before cooling completely on a wire rack (if you can resist eating them while they’re warm…).
These muffins are sure to be loved by any muffin fans in your life, they have everything that regular less-healthy kinds can give with extra nutritional value. Plus when they’re this easy to throw together, how could you not love them?
Light and fluffy banana muffins packed with chocolate chips that will nourish your body and your taste buds!
- 260g wholemeal plain or self-raising flour
- 60g porridge oats
- 1 tsp cinnamon
- 1 tsp baking powder
- Pinch of salt
- 80ml any vegetable or olive oil
- 180ml maple syrup or honey
- 2 tsp vanilla extract
- 2 eggs
- 60ml any kind of milk
- 3 mashed ripe bananas
- 200g dark chocolate chips
- Preheat your oven - 180 degrees for conventional ovens or 160 degrees for fan assisted ovens - and grease the insides and top of one or two 12-hole muffin tins with some oil. The mixture can make up to 16 muffins.
- Mix together your flour, oats, cinnamon, baking powder and salt in a medium bowl.
- In a separate large bowl, whisk together your oil, syrup/honey, vanilla, eggs, and milk until smooth.
- Add the mashed banana and dry ingredients into the large bowl of wet ingredients and stir until just combined.
- Add and gently mix through the chocolate chips.
- Scoop the mixture evenly into 12-16 holes in your muffin tin(s) and bake in the preheated oven for 20-25 minutes until risen, firm and a skewer inserted into the centre can be cleanly removed.
- Allow the muffins to cool in the tins for 5-10 minutes before cooling completely on a wire rack.
*If you don't like or don't want the chocolate chips you can easily omit these in place of nuts, fruit or just plain muffins!