Ingredients
- 2 large ripe bananas the riper the better
- 2 large eggs
- 120 g Greek yoghurt or coconut yoghurt
- 60 ml extra virgin olive oil
- 120 g oats blended into flour
- 60 g rolled oats left whole for texture
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp cinnamon
- Pinch of salt
- 80 g honey
- 60 g dark chocolate chips 70% cocoa
- 60 g blueberries
Instructions
- Heat oven: 180°C (fan). Line a muffin tin with cases. Alternatively, I would recommend using a silicone muffin tray – it is much easier and less of a faff.
Wet ingredients
- Mash bananas: In a bowl, mash the bananas until smooth.
- Add eggs, Greek yogurt, oil, honey and mix until combined.
Dry ingredients
- Stir in the oat flour, whole oats, baking powder, bicarb, cinnamon and a small pinch of salt.
- Divide the mixture between two large bowls. In one bowl, fold through the dark chocolate chips and in the other, add the blueberries.
- Spoon the mixture into muffin cases/silicone tray before topping with extra chocolate chips/blueberries.
- Bake for 18-20 minutes until golden and a skewer comes out clean.
- Cool: Let them cool fully to firm up.
Nutrition
Serving: 1 Serving | Calories: 186kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 107mg | Potassium: 182mg | Fiber: 2g | Sugar: 11g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg
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