It’s been a while since I made a batch of muffins, I had a bit of a phase of making muffins and then stopped. After tasting this Chocolate, Oat and Banana Nut Muffins it’s clear that it is time to start making more!
It was the classic tale of squidgy, blackening bananas left in the fruit bowl along with oats being chosen as they feature as the theme for the We Should Cocoa Linky this month. There are a lot of ingredients in the recipe but it couldn’t be simpler, I even baked these in the evening after a day at work, which happens very rarely nowadays.
The technique for making muffins is always to add the wet ingredients to the dry ingredients and this recipe is no different. Get all your ingredients ready then get ready to mix very gently together.
Keep back some of the chopped chocolate, pecan nuts, and coconut flakes to sprinkle on top of the muffins before you pop them into the oven.
Recipe for Chocolate, Oat and Banana Nut Muffins
- 130 g plain flour
- 1 tbsp coconut flour or cornflour if you don't have coconut flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 40 g old fashioned rolled oats not quick oats
- 150 g soft brown sugar
- 1/4 tsp salt
- 100 g coconut oil
- 1 large egg
- 4 tbsp natural yogurt
- 1 tsp vanilla extract
- 2 ripe bananas
- 60 g pecan walnut or hazelnuts (or a mixture) roughly chopped
- 50 g dark chocolate chopped
- 40 g coconut flakes unsweetened
- Preheat the oven to 180C.
- Melt the coconut oil in the microwave (about 30 seconds) or in a bowl over a pan of water, it won't take long. Leave the coconut oil until just warm to the touch.
- Line one muffin tin with 12 paper liners.
- Sieve the flour, coconut flour (or cornflour), baking powder and bicarbonate of soda and salt into a large baking bowl. Add the rolled oats and sugar and stir to mix.
- Mash two of the bananas in a bowl and dice the other
- In a smaller bowl mash two of the bananas, mix in the eggs, yogurt and vanilla extract.
- Mix the coconut oil into the dry ingredients until well combined, then gently add the banana and egg mixture and stir.
- With a metal spoon gently fold in the diced banana, 40g of nuts and 40g of the chocolate.
- Divide the mixture between the 12 paper cases and sprinkle the tops with a mixture of the remaining, chocolate, nuts and the coconut chips.
- Bake for 20-25 minutes.
- Leave the muffins in the pan for about 10 minutes before removing to a cooling tray. Cool completely before eating...if you can wait!
More Banana Bakes from Farmersgirl Kitchen
Have you heard of Fika? It’s a Swedish tradition of breaking for coffee and cake but it’s more than that, as described in Fika: the art of the Swedish Coffee Break, “Functioning as both a verb and a noun, the concept of fika is simple. It is the moment that you take a break, often with a cup of coffee, but alternatively with tea, and find a baked good to pair with it. You can do it alone, you can do it with friends. You can do it at home, in a park or at work. But the essential thing is that you do it, that you make time to take a break: that’s what fika is all about.”
My friend and work colleague decided that we would start Fika Friday when we would make sure we had a break and would take it in turns to bring in the cake or pastries. The Chocolate, Oat, Banana Nut Muffins were the first treat for Fika Friday. Why not start your own Fika tradition? It’s a great way to catch up and a great excuse to bake some treats.
I’m entering the Chocolate Oat and Banana Nut Muffins for the following Linky Parties:
We Should Cocoa run by Choclette at Tin and Thyme
Bake of the Week, the weekly Baking challenge over at Casa Costello.
Here are a couple of alternative Banana Muffin Recipes from top UK bloggers:
Banochocolate Chip Muffins from Fab Food 4 All
Banana and Mincemeat Buns from Tin & Thyme