I always used to crave sweets and specifically cakes during my pregnancy, Although it’s OK to allow yourself to indulge once in a while, It’s still better to have a go to healthy cake recipe. These muffins combine the sweetness of bananas with some chocolaty goodness. They are made using only whole wheat flour, and very little sugar.
They are amazingly moist due to the bananas. And make a great evening snack or dessert option to satisfy your sweet cravings.
- 2 medium bananas (about 1 cup), over-ripe
- 1 tsp pure vanilla extract
- 1 large egg
- 1/2 cup vegetable oil
- 1/3 cup + 1 tbsp milk (or sub 2% dairy milk)
- 1/3 cup (packed) light brown sugar
- 2 tbsp unsweetened cocoa powder (look for Dutch-processed)
- 1/2 tsp sea salt
- 1-1/8 tsp baking soda
- 1 cup whole wheat flour
- 2/3 cup ground oats
- 3 tbsp cup bittersweet chocolate chips, optional
- Preheat the oven to 180 degrees celsius.
- In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the vanilla and the egg and use the fork to whisk the mixture together until completely combined. Add the oil and milk and stir to combine. Add the sugar and stir again.
- Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
- Divide the batter among 12 paper-lined muffin cups, about 3/4 full. Sprinkle with the chocolate chips. Bake for 15-17 minutes, rotating once until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean.
- Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature.
I believe in fit mom with fit kids, and this makes an excellent snack option for when your toddler is ready to have treats!!!