Find more recipes at farmersgirlkitchen.co.uk
Chocolate, Oat and Banana Nut Muffins
A soft oat and banana muffin with chunks of chocolate and a crunchy coconut and nut topping.
Ingredients
- 130 grams plain flour
- 1 tablespoon coconut flour or cornflour if you don't have coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 40 grams old fashioned rolled oats not quick oats
- 150 grams soft brown sugar
- 1/4 teaspoon salt
- 100 grams coconut oil
- 1 large egg
- 4 tablespoon natural yogurt
- 1 teaspoon vanilla extract
- 2 ripe bananas
- 60 grams pecan walnut or hazelnuts (or a mixture) roughly chopped
- 50 grams dark chocolate chopped
- 40 grams coconut flakes unsweetened
Instructions
- 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!
Nutrition
Calories: 284kcalCarbohydrates: 31gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 14mgSodium: 113mgPotassium: 219mgFiber: 2gSugar: 16gVitamin A: 40IUVitamin C: 1.7mgCalcium: 40mgIron: 1.5mg