My kids love cake. And who can blame them – what’s not to love about sweet, crumbly, spongy cake? But packing a cupcake in my kids’ lunch box every day also packs a twinge of sugar-laden mum guilt. So here it is, a choc-banana muffin, sweetened with honey instead, which I hope will help wean my sugar loving kids off the white stuff.
I’m taking baby steps in changing the habits of my already sweet enough kids consuming less sugar, so while the recipe does include a small handful of choc chips, there’s no hefty dose of white or brown sugar included, which is a positive in my book!
3 bananas (those half black ones in the fruit bowl are excellent)
¼ cup of honey
1 teaspoon of vanilla extract
1/3 cup of Greek yoghurt
1/3 cup of coconut oil, melted
2 tablespoons of cocoa powder
1 2/3 cups of plain wholemeal flour
½ teaspoon of sea salt
1 teaspoon of bi-carb soda
1/3 cup of mini chocolate chips (supermarket home brands are usually smaller in size)
- Preheat your oven to 180°.
- In a large bowl, mash your bananas with a fork until only small lumps are left.
- To the mashed bananas add the honey, vanilla, Greek yoghurt, coconut oil and egg. Mix until combined.
- Add in cocoa powder, wholemeal flour, salt and bi-carb soda. Using a spatula, mix until wet and dry ingredients are completely combined. Fold in the chocolate chips (reserve a teaspoon of choc-chips to scatter on top once in their cases).
- Prepare a muffin tin with cupcake liners or muffin papers.
- Fill each case ¾ full, scatter with reserved mini choc-chips and bake for 15 – 20 minutes.
Yields 12 muffins. A recipe from Joyful Healthy Eats, I can announce they are a hit with my kids and will be regulars in the lunch box line up.
Make sure to browse our recipe archives for more great meal ideas and treats to try.