A great idea for lunch boxes. Inge Wilken from Klerksdorp bakes these muffins regularly when she has over ripe bananas in the fruit basket. The muffins freeze well, just place cooled muffins in a freezer ziplock bag and use when needed
CHOCOLATE BANANA MUFFINS
By Inge Wilken
Ingredients
• 1 ½ Cups all-purpose flour
• 3 very ripe bananas - smashed
• 2 table spoons yoghurt (any flavour)
• 1 Egg
• ¾ Cup sugar
• 1/3 Cup Cocoa
• ¼ tsp Baking Powder
• 1/3 cup Vegetable /coconut oil
• ½ tsp Salt
• ½ cup mini Chocolate Chips
Method
• Preheat oven to 180 ◦ C
• Sift together and mix flour, salt, cocoa and baking power in a small bowl
• Together in your blender bowl - beat bananas, yoghurt, eggs, sugar and oil.
• Add dry mixture and mix on a low speed until thoroughly combined - ensure sides are clear of any dry ingredients.
• Fold in chocolate chips.
• Spoon into muffin pan/ muffin cups
• Bake at 180 ◦ C for 25 minutes
• Remove and allow to cool on cooling rack.
• Makes ± 12 medium muffins
• These are freezable muffins - to freeze place cooled muffins in a freezer ziplock bag.
